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spinach, bacon and mushroom dip

Spinach Bacon and Mushroom Dip

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.

Course Appetizer
Cuisine American
Keyword appitizers, dip, entertaining, party ideas, spinach dip
Prep Time 20 minutes
chilling time 3 hours

Ingredients

  • 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

2 sourdough boules, crackers, or pita chips, or vegetables such as carrots and celery to serve

Instructions

To make the dip.

  1. In a large sauté pan, fry the bacon until crisp.
  2. Drain the bacon on paper towels and crumble or chop into small bits. Reserve the drippings.
  3. In about 2 tablespoons of the bacon drippings or 2 tablespoons of vegetable oil, sauté the chopped mushrooms and the chopped onion.
  4. 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.
  5. Add the all-purpose flour and cook for 2 minutes stirring constantly.
  6. Stir in the Worcestershire sauce, soy sauce, cayenne, and black pepper.
  7. Add the cream cheese. Continue to cook and stir until the cream cheese has completely melted and smoothed out.
  8. Pull off the heat and let cool briefly for about 10 minutes.
  9. Stir in the sour cream.
  10. 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.
  11. Add the spinach, crumbled bacon, sliced green onions, and the finely chopped water chestnuts to the mushroom mixture.
  12. Let chill in the refrigerator for at least 2 hours or even better overnight to let the flavors bloom.
  13. If you are using the traditional sourdough boule, hollow out 1 of the boules reserving the top and hollowed out bits.
  14. Slice the second boule and the hollowed-out bits to use as dippers.

Recipe Notes

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.