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.
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.
Lower the heat to low, add the onion and salt, and continue to cook until the onion is soft and translucent, about 15 minutes.
Add the flour and cook for 1 minute longer, then add the wine and cook for 1 minute more just to kill the alcohol. Whisk in the reduced cream and cook until thickened slightly. Season with salt, pepper, and nutmeg (if using). Fold in the spinach and cook until heated through, about 5 minutes. Transfer the mixture to a 9-inch (23-cm) baking pan and sprinkle the Parmesan evenly over the top.
Preheat the broiler. Place the pan on the highest oven rack and broil until the top is golden brown and bubbly, about 2 minutes. Garnish with the reserved bacon, and serve with the chicharrónes.
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