Good news! I have a date with Michael Bublé in September! Okay, so my husband and I have a date with Michael Bublé. He (my husband) is not jealous and I’m willing to share my Bublé experience with him. Truth be told, both of us are fans, albeit one not nearly as much as the other.
Four more months until concert date. I can’t wait!!
I had to join Michael’s fan club in order to purchase presale tickets, but I don’t care. It was so worth it! I got seats so close that My Buble could theoretically spit on us! Okay, so maybe only if a ginormous fan happens to blow directly at us will his projectile make landing. For a germaphobe, getting excited about the minute possibility of getting spat on is big. Really big!!
Thanks for letting me get that out! Now it’s time to talk about something that might interest you a little more, this Spinach and Bacon Dip. Who doesn’t love spinach dip? And with bacon, how can you go wrong?
Anyway, this is my take on the ubiquitous, but always delicious party pleaser.
For starters, I use jicama, a crunchy and slightly sweet root vegetable. If you are unfamiliar with it, here is what it looks like—somewhat like a turnip.
On the inside, it looks like this…
Do try this vegetable at least once if you can get your hands on it. I don’t always see it in my grocery store. If jicama is not available, canned water chestnut can be used as a substitute.
I took the liberty of shooting some bacon pictures just because I never get tired of watching bacon cook.
|A lot of self restraint was needed to prevent myself from devouring these beauties!|
Assembly is quite simple, combine all the goodness in a bowl…
Enjoy with some cubed bread, bagel chips, crackers, cut vegetables, or anything else!
Spinach and Bacon Dip:
10 oz. package frozen chopped spinach
8 low sodium bacon strips
16 oz. plain Greek yogurt
1 (8 oz.) package Neufchâtel cheese or reduced fat cream cheese
1 package Knorr Vegetable recipe mix
1 cup peeled and finely diced jicama
1/4 cup chopped scallion (greens only)
1 marble bread loaf or boule (optional)
Cook 8 strips of bacon in a large skillet until brown and crisp. Drain on paper towels. Chop into small pieces. Set aside.
Loosen the spinach packaging. Place on a microwavable dish and microwave for 1 to 2 minutes to defrost. Drain off excess liquid. Place spinach in a kitchen towel or several layers of paper towels and squeeze dry. Set aside.
Place Neufchâtel cheese in a large bowl. Microwave for about 20 seconds to soften. Add yogurt. Blend until creamy. Add Vegetable mix, jicama, scallion, and bacon. Flake spinach and add to bowl. Mix until thoroughly combined.
Hollow out a marble bread loaf using a sharp knife. Fill loaf with spinach dip. Cut the excess bread into bite size chunks. Serve dip alongside bread chunks, bagel chips, crackers, cut vegetables, etc.