My spinach dip is one of the most requested things I make for any party, and it is definitely a step above your average concoction of dip from the package. I’ve been making this recipe for spinach bacon and mushroom dip for years. Long ago I had this bacon mushroom dip I would make for the holidays. It was served hot and was very rich and delicious. I would also make the standard recipe for spinach dip. The classic spinach dip is very tasty, but it is what everyone makes. One day I decided to combine the leftovers of some spinach dip with what was left of the bacon and mushroom dip. I tasted the dips together and this dip was born. The combination definitely upped the spinach dip game! I could not keep my hands out of it. I swear I ate half of it all on my own.
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This dip has loads of mushrooms, onion, and chunks of smoky bacon crumbles. It is richer than your typical spinach dip with the addition of cream cheese, some Worcestershire and soy sauce to add some of that umami. But It is not too rich that you want to stop eating it. I would, however, caution people that it has bacon in it, as there are many vegetarians and people who don’t eat bacon who love spinach dip. I have had some people get a bit angry with me for adding the bacon. But it really does add that extra something that makes this dip incredible. Yes, you could omit the bacon and add a drop of liquid smoke if you desire. But it’s got bacon and all the tasty goodness is what makes this dip so addictive.
The recipe for spinach, bacon and mushroom dip makes a large portion, not that it is necessarily a bad thing. It is hard to cut down on the amount in this recipe. But it seems to disappear at any party or pot-luck I’ve brought it to. The biggest secret that will make any spinach dip is to make sure and squeeze the spinach to the point as to feel very dry. If there is any moisture in the spinach, it will make the dip watery, and the texture will not be right. The same goes for cooking the mushrooms and the onions. You want to cook off as much moisture as possible.
Spinach dip has been around since the late 1970’s. The earliest mention I have found was from a football player in Arizona who was asked by a local newspaper for the recipe of his famous dip. That dip had the soup mix, green onion, and water chestnuts. but no mention of the mayo that is the most published version. There are variations of this dip found all over America. Some include cheese, and some are served hot. I actually like the traditional one with mayo as it gives it some tang. You could certainly substitute more sour cream or even Greek yogurt, but I like the mayo.
You want to up your party dip game? Try this spinach, mushroom and bacon dip. You won’t be disappointed! What do you make in your party dip? Any comments and suggestions are greatly appreciated.
Up your spinach dip game with this spinach, mushroom, and bacon dip. It is full of spinach, toasted mushrooms, onions, and smoky bacon. Perfect for your next party.
- 5 strips bacon
- 10 oz mushrooms finely chopped
- 1 large onion finely chopped
- 2 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- ¼ teaspoon cayenne pepper
- Pinch of ground black pepper
- 1 8 oz package cream cheese
- 2 cups sour cream
- 1 10 oz package of frozen chopped spinach thawed
- 1 cup mayonnaise
- 1 envelope dry vegetable soup mix
- 3 green onions sliced
- 1 can water chestnuts finely chopped
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In a large sauté pan, fry the bacon until crisp.
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Drain the bacon on paper towels and crumble or chop into small bits. Reserve the drippings.
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In about 2 tablespoons of the bacon drippings or 2 tablespoons of vegetable oil, sauté the chopped mushrooms and the chopped onion.
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Cook the mushrooms and onion until they start to toast a bit golden brown around the edges and all of the moisture has been cooked off. About 10 minutes.
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Add the all-purpose flour and cook for 2 minutes stirring constantly.
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Stir in the Worcestershire sauce, soy sauce, cayenne, and black pepper.
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Add the cream cheese. Continue to cook and stir until the cream cheese has completely melted and smoothed out.
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Pull off the heat and let cool briefly for about 10 minutes.
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Stir in the sour cream.
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Squeeze the spinach in several layers of paper towels until the spinach feels dry and there is every bit of moisture you can squeeze out of it. I replace the paper towels several times.
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Add the spinach, crumbled bacon, sliced green onions, and the finely chopped water chestnuts to the mushroom mixture.
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Let chill in the refrigerator for at least 2 hours or even better overnight to let the flavors bloom.
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If you are using the traditional sourdough boule, hollow out 1 of the boules reserving the top and hollowed out bits.
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Slice the second boule and the hollowed-out bits to use as dippers.
You can substitute 2 tablespoons vegetable oil for the bacon fat and omit the bacon. You might add a drop of liquid smoke to give that smokiness.
