INGREDIENTS
10 slices bacon
1 oz. (8-oz.) block cream cheese, softened
1/3 c. mayonnaise
1/3 c. sour cream
1 tsp. garlic powder
1 tsp. paprika
1 lb. frozen chopped spinach, thawed and squeezed of excess liquid
1 c. freshly grated Parmesan
1 c. shredded mozzarella, divided
1 baguette, sliced and toasted
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DIRECTIONS
Preheat oven to 350°. In a large nonstick skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop.
In a large bowl, stir together cream cheese, mayonnaise, sour cream, garlic powder, and paprika and season with salt and pepper. Fold in chopped spinach, bacon, Parmesan, and 3/4 cup of mozzarella.
Transfer dip to a baking dish and sprinkle with remaining 1/4 cup mozzarella. Bake until golden and bubbly, 25 to 30 minutes.
Serve with crostini.
This dip also works well with white cheddar, fontina, or provolone.
Recipe from delish.com
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