Killer Spinach Dip #BaconBowl #BaconMonth

Mom's Test Kitchen: Killer Spinach Dip #BaconMonth

So #BaconMonth is almost over.  We’re down to this one last recipe.  But it’s a good one!!  Who doesn’t love a classic Spinach Dip?  And you’re probably wondering what could classify a spinach dip as ‘killer’.  Well this one is kicked up quite a few notches with the addition of onions, peppers & Petit Jean Meats Peppered Bacon.  I told you, killer.

Mom's Test Kitchen: Killer Spinach Dip #BaconMonth

Petit Jean Meats is also hosting a killer Bacon Bowl coming up in October!! The Bacon Bowl will feature competitors from around the region testing their culinary skills by cooking up Northwest Arkansas’s best dishes that will all contain delicious Petit Jean Meats bacon.Teams can choose to enter either the Entrée or Dessert Divisions, or both, with Petit Jean Meats generously donating their mouthwatering bacon to all who compete.

Mom's Test Kitchen: Killer Spinach Dip #BaconMonth

The Inaugural Bacon Bowl is going down in Fayetteville, Arkansas on Saturday October 26 at 11:00 am.  In addition to bacon sampling, the event will include music, children’s activities, other foods and beverages, and much much more.  Plus, the winner of the Professional Division bacon dish will represent Northwest Arkansas at the 6th Annual New Orleans Food Festival held in the French Quarter in New Orleans!!  So get to making some bacon & keep #BaconMonth going strong!!!

For those interested in competing, online registration for the Bacon Bowl opens to the general public August 1 at www.BaconBowl.net and lasts until Friday, October 18, 2013.

Mom's Test Kitchen: Killer Spinach Dip #BaconMonth

KILLER SPINACH DIP 
YIELD: serves 8-10

INGREDIENTS:

  • 1 container (16 ounces) sour cream
  • 1 package (10 ounces) frozen spinach, thawed & well drained
  • 1 packet (1 ounce) dry ranch dressing mix
  • 10 slices Petit Jean Meats Peppered Bacon
  • 1 & 1/2 cups frozen onion & pepper blend, thawed

COOKING DIRECTIONS:

  1. In a large skillet, fry the bacon over medium heat until crispy. Remove to a paper towel lined plate to cool. Dispose of all but about 1-2 tablespoons of the bacon grease from the skillet. Saute the onions & peppers in the bacon grease until they are tender crisp. Remove from the skillet & allow to cool.
  2. In a medium bowl with a lid, combine the sour cream, spinach & ranch dressing mix. Add in the onions & peppers. Crumble the bacon & mix it in as well {optional ~ save 1-2 pieces of bacon to crumble on top of the dip right before serving}. Cover and refrigerate for at least an hour before serving.  Serve with your favorite chips or veggies!

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Comments

  1. says

    This spinach dip looks great. I have some veggie chips that I bet would go perfectly with it!
    I just signed up for Instagram, so I’m following you there too.
    ~Kim

  2. says

    If you enjoy visiting linkies, photo challenges, and blog hops – or want to share your own – please consider visiting here:
    http://acts17verse28.blogspot.com/2013/07/do-you-love-linky-parties.html
    Be sure to link your recurring hop under the day when it’s normally posted.
    And while you’re at it, stop by my weekly hop, Wordless Wednesday on Tuesday, to share your photos, and feel free to share my button… you’ll find the code on my sidebar.
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