-
-
My review
Spinach Kale Bacon Dip
16
14 Hands Winery
"Who doesn't love a classic spinach dip? Adding bacon and kale to this recipe gives it the perfect 14 Hands twist. Pair this appetizer with our bold Stampede Red Blend."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 315Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F.
- Cook bacon in a non-stick pan over medium-high heat until crispy and browned, 8 to 10 minutes. Remove bacon from pan and drain onto paper towels, then chop into pieces.
- Cook onions in the same pan over medium-low heat for 5 minutes. Add the kale and thawed spinach; cook for another 5 minutes. Remove from heat.
- Combine cream cheese, Cheddar, and heavy cream in another pot. Stir constantly until completely melted.
- Add bacon and spinach mixture to the cheese. Mix to combine. Pour into an oven-safe baking dish.
- Bake for 20 minutes or until bubbly.
You might also like
Footnotes
- For more recipe ideas and 14 Hands pairings, click here.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
5/12/2019
Excellent recipe although I used all spinach since we don’t care for Kale.
1/7/2020
This is a great tasting, go-to recipe. I added a pinch of red pepper flakes. Great! Thanks.