BACON SPINACH CHEESE DIP


  • 10  slices bacon
  • 1 (8-oz.) block cream cheese, softened
  • 1/3 c. mayonnaise
  • 1/3 c. sour cream
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1 lb. frozen chopped spinach, thawed and squeezed of excess liquid
  • 1 c. freshly grated Parmesan
  • 1 c. shredded mozzarella, divided
  • baguette, sliced and toasted


Preheat EGG to 350° and set for indirect cooking. 

In a large nonstick skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop. 

In a large bowl, stir together cream cheese, mayonnaise, sour cream, garlic powder, and paprika and season with salt and pepper.

Fold in chopped spinach, bacon, Parmesan, and 3/4 cup of mozzarella.
Transfer dip to a baking dish and sprinkle with remaining 1/4 cup mozzarella.

Bake until golden and bubbly, 25 to 30 minutes.
Serve with crostini.