Name: Bacon and Spinach Dip
Yield: Serves 4 to 6
Ingredients: 1 recipe Spice-Rubbed Fried Pork Rinds (Chicharrónes) or baked tortilla chips; ¼ teaspoon grated nutmeg (optional); ¼ cup (25 g) grated Parmesan cheese; 1 pound (455 g) frozen spinach, thawed and squeezed dry; ¼ teaspoon freshly ground black pepper; 1 tablespoon all-purpose flour; 1 teaspoon kosher salt, or more to taste; ¼ cup (60 ml) sherry wine; ½ cup (115 g) unsalted butter; 1 Spanish onion, quartered and thinly sliced; 8 ounces (225 g) thin-sliced bacon, cut crosswise into thin strips; 4 garlic cloves, finely chopped; 4 cups (960 ml) heavy cream

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

At BarBacon, my version of the classic vegetarian-friendly dip contains lots of bacon and is served with house-made chicharrónes, but you can serve yours with chips, toasted bread, crackers, or crudité.

Ingredients

4 cups (960 ml) heavy cream
4 garlic cloves, finely chopped

Starter

Method

In a medium saucepan, combine the cream and garlic. Bring to a boil over high heat, lower the heat to medium, and simmer until thickened and reduced by half, about 10 minutes.

While the cream is reducing, melt the butter in a large sauté pan over medium heat. Add the bacon and cook until the fat begins to render. Remove the bacon with a slotted spoon to a plate lined with paper towels.<

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Bacon and Spinach Dip

Ingredients

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