Bacon Sausage Spinach & Artichoke Dip
Yield: 6 servings
2 T. butter, a little extra to coat baking dish
1 Small onion, small diced
2 garlic cloves, minced
2 pounds spinach, frozen, thawed, drained
1-8.5 oz. can of artichoke hearts, quartered, drained, chopped
1 package Big Fork Bacon Sausage, quartered and sliced
1 cup whole milk
8 oz. cream cheese
1 cup manchego cheese, shredded
½ t. Worcestershire sauce
½ t. hot sauce
Salt and pepper, to taste
- Preheat oven to 425 degrees. In a large pot, heat butter over medium. Add the onion and garlic; cook until lightly browned, 5 to 8 minutes.
- Add the spinach and cook until warmed through, about 2-3 minutes. Add the artichokes and bacon sausage and cook for 5 to 8 minutes. Transfer to a bowl.
- In the same pot, warm the milk and cream cheese over medium heat, stirring occasionally until the cream cheese is melted, about 3 minutes. Remove from heat and add the bacon sausage mixture, Worcestershire sauce, hot sauce, and a ¼ cup manchego cheese, stirring until combined. Season with salt and pepper. Pour into a lightly buttered shallow baking dish, and sprinkle the remaining manchego cheese over the top.
- Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with warm bread or crackers.