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Dale’s Hot Spinach, Bacon and Pimento Dip

Yields10 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

 1 10 oz. pkg frozen spinach
 8 slices of bacon, cut into 1/2" pieces
 1 8 oz. package cream cheese, room temperature
  cup mayonnaise
 2 tbsp Dale's Seasoning
 ¼ cup whole milk
 1 4 oz. jar diced pimentos, drained
 1 8 oz. can sliced water chestnuts, drained and chopped
 2 cups grated Monterey Jack cheese, divided
1

Preheat the oven to 350 degrees.

2

Place unwrapped, frozen spinach in a medium, microwave-safe bowl. Add 2 tablespoons of water and cover. Microwave on high for 2 minutes and 30 seconds.

3

Remove and break up with a fork, then cover and return to the microwave for another 30 seconds. Drain spinach in a colander, pressing with a towel to remove as much liquid as possible.

4

Meanwhile, heat a medium skillet over medium heat. Add the bacon and cook 6-8 minutes, until golden and crispy.

5

Reserve 2 tablespoons of bacon fat and drain the remaining bacon on a paper towel lined plate.

6

In a large bowl, stir cream cheese into the drained spinach until blended evenly, then stir in mayonnaise, Dale’s and milk.

7

Add bacon, reserved bacon fat, pimentos, water chestnuts and 1 ½ cups grated cheese. Mix well to combine.

8

Place in a 1 quart baking dish and top with remaining cheese. Cover and bake for 20 minutes.

9

Remove cover and continue baking until lightly browned on top, about 10 minutes.

10

Serve with pita chips, crackers or chopped veggies.

11

NOTE: If you'd like to add a little kick, substitute Monterey Jack cheese with Pepper Jack, and finish with a dash of hot sauce.

Nutrition Facts

Servings 0