Your Classic Spinach Dip Just Got Way Better!

Make that spinach dip recipe something to talk about!

This easy to make cheesy bacon spinach dip will have your guests begging for more! Just a simple twist on a classic recipe, and it will be a party favorite for years to come!

  • 8 oz cream cheese,softened
  • 1/3 cup mayo
  • 1/3 cup sour cream
  • 1-2 cloves garlic, finely minced
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 16 oz frozen spinach, defrosted and squeezed tightly to get rid of excess water
  • 1 lb bacon, cooked and crumbled
  • 1 cup grated Parmesan cheese
  • 1 1/2 cups shredded Mozzarella cheese
  • 4 oz fresh Mozzarella cheese, thinly sliced
  • 1 baguette, thinly sliced
  1. Preheat oven to 350 degrees F.  Spray a 2 quart baking dish or cast iron skillet with non-stick cooking spray and set aside.
  2. Add cream cheese, mayo, sour cream, minced garlic, garlic powder and paprika to a large mixing bowl and stir until combined well.
  3. Add spinach (make sure you’ve really pressed it to get all the excess water out!), parmesan cheese and 1 cup of the shredded Mozzarella cheese.  Stir until mixed thoroughly.
  4. Transfer mixture to prepared baking dish/skillet.  Sprinkle with remaining 1/2 cup shredded Mozzarella cheese, cooked bacon crumbs, and then place thinly sliced fresh Mozzarella cheese on top of the dip.
  5. Bake until cheese is golden and mixture is bubbly, about 30 minutes.

You Have Got to Try This Triple Chocolate Beef Been Chili!

If you’re a chocolate lover then you are going to love this Triple Chocolate Beef Bean Chili! I had to do a double take myself when I looked over this recipe, but after I tried it, I fell in love instantly! Give it a try today…you’ll be glad you did!

  • 1⁄2 lb. dried pinto beans, soaked overnight and drained
  • 1 bay leaf
  • 2 chipotle chiles
  • 1 dried ancho chile
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoon dried oregano
  • 2 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1⁄2 teaspoon ground cinnamon
  • 1 lb. boneless beef chuck, trimmed and cut into 1″ cubes
  • Kosher salt and freshly ground black pepper, to taste
  • 1⁄4 cup olive oil
  • 4 cloves garlic, chopped
  • 2 large white onions, chopped
  • 1 (6-oz.) can tomato paste
  • 1 (15-oz.) can crushed tomatoes
  • 1 (12-oz.) chocolate stout beer (use guinness)
  • 1 1⁄2 tablespoon brown sugar
  • 2 1⁄2 cups chicken stock
  • 2 oz. semisweet chocolate, finely chopped
  • 2 tablespoon lime juice
  • Sour cream and roughly chopped cilantro, to garnish
  1. Put beans and bay leaf into a large pot and cover with 3″ water; bring to a boil. Reduce heat to medium-low; cook, covered, and stirring occasionally, until beans are tender, 60-90 minutes. Drain beans, discarding bay leaf; set aside.
  2. Heat a 6-qt. pot over medium-high heat. Add chiles, and cook, turning once, until toasted, about 5 minutes. Transfer to a bowl and cover with 2 cups boiling water; let sit 20 minutes. Drain chiles, reserving ½ cup soaking liquid; transfer chiles and liquid to a blender with cocoa, oregano, cumin, paprika, and cinnamon and puree until smooth. Set sauce aside.
  3. Add oil to pan and return to medium-high heat. Season beef with salt and pepper and, working in batches, add beef to pan; cook, stirring occasionally, until browned on all sides, 4–6 minutes. Using a slotted spoon, transfer beef to a bowl. Add garlic and onions to pan; cook, stirring occasionally, until golden, about 4 minutes. Add tomato paste; cook, stirring until slightly caramelized, about 2 minutes. Add reserved sauce, cook until slightly reduced, about 3 minutes. Return beef to pot, plus tomatoes, beer, sugar, and stock; bring to a boil. Reduce heat to medium-low; cook until beef is very tender, 1-1 ½ hours. Stir in reserved beans, along with chocolate, juice, salt, and pepper. Serve ladle into bowls with sour cream and cilantro.