Fun little fact about me. I’m totally a Monica when it comes to hosting parties. I ALWAYS like to be the host. Like bad.
Friendsgiving, Halloween, Christmas, Tuesday, Flag Day… I love hosting parties – at this point i’m just finding excuses.
So one thing I always like to do is come up with amazing party recipes. I’d love for these to all be healthy, but as we ALL know… people love fatty-magoo food and it’s SO FUN to make. Therefore I usually end up making something cheesy and fatty and sooooooooooooo good. Hence the introduction of Jalapeno Bacon Spinach dip.
I don’t know what it is about cooked Jalapeno but it just has this umpf to it that whether it’s baked in an oven, grilled or sautéed in bacon – that smoky peppery flavor seriously get’s me through some bad weeks.
Make this for your people. You won’t be sorry.
Jalapeno Bacon Spinach Dip
The perfect party dip
- 6 Slices of bacon
- 2-3 Jalapeños (seeded and diced)
- 1/2 Onion diced
- 1 cup shredded Cheddar Cheese
- 16 oz Fresh Spinach
- 12 oz Cream cheese (softened)
- 1/2 cup Sour Cream
- 1/2 cup Mayonaise
- 1 tbsp Worcestershire Sauce
- 1 Sour Dough Bread loaf
- Salt and Pepper to taste
Preheat oven to 350.
Sautee bacon strips in pan until crispy. Transfer to papertowel lined plate.
Add in diced jalapeno and onion. Cook until onion is translucent.
Remove onion and jalapeno with slotted spoon and add in Spinach to cook. Cook spinach until wilted and dark green.
All all ingredients except sourdough bread and half of the cheese into oven safe baking dish and thoroughly mix. Bake in the oven for 20-25 minutes.
Remove from oven, and set oven to broil. Add remaining cheese sprinkled on top, and cook until just golden and bubbly, approx. 5 minutes.
Toast bread loaf for a couple minutes in hot oven (not on broil), cut into 1 inch cubes and serve!