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Irresistible spinach and bacon dip in soft bread bowl recipe!

Irresistible spinach and bacon dip in soft bread bowl recipe!
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This bacon and spinach dip recipe is perfect to entertain guests - everyone will love it!

It’s a great classic, but maybe you haven’t tried it just yet? 

It is really easy to prepare and so delicious!

Photo : The Whoot

Ingredients:

  • 1 large white or multigrain sourdough round loaf of approximately 450g
  • 5 oz (150 g) finely chopped bacon slices
  • 1 large bunch of English spinach (350 g), trimmed, washed and finely chopped
  • 3 green onions cut into thin slices
  • 2 garlic cloves, crushed
  • 250 g (8.8 oz) cream cheese, at room temperature
  • 200 g (7 oz) Greek feta, crumbled
  • 300 ml (10 oz) sour cream
  • 1 tablespoon (15 ml) lemon juice
  • 1 cup chopped fresh dill
  • cucumbers and carrots, or other raw vegetables, cut into matches, for serving
  • tortilla chips, to serve

Preparation:

  1. With a serrated knife, cut the upper quarter of the bread to create a lid.
  2. Remove the inside of the bread, leaving a shell about 2 cm thick.
  3. Tear the inside of bread and the lid into large pieces and place them on a baking sheet covered with parchment paper. 
  4. Bake at 350°F (180°C) for 10 minutes, or until the pieces of bread are golden and crisp.
  5. To make the dip, heat a large oiled nonstick skillet over medium heat and add the bacon. 
  6. Stir the bacon for about 5 minutes, or until its lightly golden. Drain by putting on paper towels.
  7. Return the pan to the heat and add the spinach, onions and garlic.
  8. Stir for about 1 minute or until the spinach is softened. Drain off excess liquid and transfer to a large bowl. Add the bacon and let cool.
  9. Mix the two cheeses, sour cream and lemon juice in a food processor until you get a smooth consistency. Add the dill.
  10. Just before serving, pour the mixture into the bread. Serve with the croutons bread, raw vegetables and tortillas.
  11. Enjoy your meal!

(Don't forget to eat the bowl!)

Source: The Whoot · Photo Credit: The Whoot

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