Warm Roasted Garlic, Bacon and Spinach Dip

Ingredients

Tick the ingredients as you go

For roasting the garlic

• 1 whole head garlic
• 3 Tbsp olive oil, divided
• Salt and pepper

Dip

• 6 slices bacon
• 4 cups fresh spinach
• 8 oz full-fat brick cream cheese, softened to room temperature
• 1/3 cup plain full-fat regular or Greek yogurt, or sour cream
• 1/4 cup mayonnaise
• 3/4 cup shredded or shaved Parmesan, divided
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• For serving: toasted pita, crackers, chips, carrots, celery, etc.

Instructions

1. 1

   Roast the garlic

   Heat the oven to 375°F (190°C). Cut the top off the garlic head to expose the cloves. Coat a small round or square pan with 2 Tbsp olive oil, set the garlic in it cut side up, season with salt and pepper, and drizzle with the remaining 1 Tbsp oil. Cover with foil and roast for 40 minutes, then squeeze the soft cloves out of their skins.

   
2. 2

   Turn the oven down to 350°F (177°C).

3. 3

   Fry the bacon in a skillet over medium heat until crisp, then transfer to a paper towel-lined plate. Pour off all but 1 Tbsp of the fat. Chop the bacon once it's cool enough to handle.

4. 4

   Over low heat, wilt the spinach in the reserved bacon fat for 1-2 minutes. Turn off the heat and set aside.

   
6. 5

   Beat the cream cheese, yogurt or sour cream, and mayonnaise on medium-high with a paddle attachment until smooth. Mix in 1/2 cup of the Parmesan, the salt, pepper, and roasted garlic. Fold in the spinach and all but 2 Tbsp of the bacon.

   
7. 6

   Spread the dip into a 2.5-quart baking dish and bake for 18 minutes. Top with the remaining Parmesan and bacon and bake for another 5-8 minutes, until bubbling at the edges.

8. 7

   Serve warm. Refrigerate leftovers, covered, for up to 3 days, and reheat at 300°F (149°C) until bubbly.