Pepper Jack Spinach Dip with Bacon

• Gluten free

• Meat

  • 5 slices Bacon, cooked and crumbled

• Produce

  • 1 (16 oz frozen baby spinach, frozen
  • 4 Green onion
  • 1 tsp Onion powder

• Condiments

  • 1 cup Mayonnaise, real

• Baking & Spices

  • 1/2 tsp Black pepper
  • 2 tsp Garlic salt

• Dairy

  • 1 (8 oz garden vegetable cream cheese
  • 1 cup Heavy cream or half & half
  • 2 1/2 cup Pepper jack cheese

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1 (16 oz) frozen baby spinach thawed
• 1 (8 oz) garden vegetable cream cheese, softened
• 1 cup real mayonnaise
• 1 cup heavy cream or half & half
• 2 tsp garlic salt
• 1 tsp onion powder
• ½ tsp black pepper
• 4 green onion, chopped
• 5 slices bacon, cooked and crumbled
• 2½ cup shredded pepper jack cheese

Directions

• Preheat the oven to 350°F. Oil the bottom and sides of an 8-inch cast iron skillet or similar. Set aside.
• Thaw the spinach and squeeze to remove as much moisture as possible.
• In a medium size bowl, whip together the cream cheese, mayonnaise, heavy cream, garlic salt, onion powder and black pepper. Whip until creamy and combined around 1-2 minutes.
• By hand mix in the spinach, green onion, bacon and 1½ cup shredded cheese. Pour into the skillet.
• Top with the remaining cheese. Bake for 30 minutes or until bubbly.
• Serve with pita crisps, tortilla chips or crackers for dipping.