Rate this recipe
By Craig Claiborne
Dice the bacon and sauté it until crisp. Remove the bacon pieces and reserve.
Sauté the garlic and onions until tender but not browned. Add the spinach, cover, and cook until the spinach is tender. If fresh spinach is used, drain excess liquid and chop after cooking.
Stir in the pot cheese, seasonings to taste and reserved bacon. Cool before using.
© 1966 Craig Claiborne estate. All rights reserved.