Leftover Dip - what to do with it?
Put some of the leftover dip in a 3-egg omelet to be shared between 2 people
Yummy - now isn't that a nice low-carb breakfast, complete with sausage and low-carb pancakes! This meal will keep your tummy happy for many hours!
CHEESY SPINACH DIP
WITH BACON
A dip that your guests will absolutely love! It has a tiny bite from the crushed red
pepper flakes that were added. Easy to
make a day or two ahead. Serve with low-carb crackers, pork rinds or veggie
sticks and English cucumber rounds. This dip would make a great St. Patricks's Day addition!
12
oz frozen baby spinach, (340 g)
thawed
1
cup chopped onion (250 mL)
6
slices bacon
12
oz cream cheese, softened (340 g)
3/4 cup
mayonnaise (175 mL)
1/2 cup heavy
cream (125 mL)
2
tsp crushed garlic (10 mL)
(I used the bottled kind)
1
tsp dried parsley (5 mL)
2 tsp crushed red pepper flakes (10 mL)
1/2 tsp black
pepper (2 mL)
21/2 cups
mixed grated Cheddar and (625 mL)
Mozzarella cheese, divided
Preheat
the oven to 350°F (180°C).
Squeeze
spinach in a clean towel and over the sink or a bowl. Squeeze as much moisture as possible out of
the spinach!
In
microwave oven or in a pan, cook bacon until turning crisp, but not too crisp. Crumble the bacon and set aside.
In
nonstick pan, over medium high heat, cook onions until turning soft and
browning. Set aside.
In
food processor, process cream cheese, mayonnaise, heavy cream, crushed garlic,
parsley, red pepper flakes and black pepper.
Stir in the spinach, 11/2 cups (375 mL) grated cheese
mixture cooked onion and bacon. Spread
in a 1 qt (1 L) casserole dish and sprinkle with the remaining 1 cup (250 mL)
grated cheese mixture. Bake 30 minutes
until bubbly.
Yield: 16 servings
1
serving
257.2
calories
9.8
g protein
22.9
g fat
0.9 g fiber
2.7
g net carbs