Happy Friday, everyone!  My mom is in town for a visit and after a long morning of errands and shopping, we are sitting around being lazy, talking about what we want to do for dinner tonight.  Last night I made Ground Turkey, Kale & Quinoa Tacos and will post the recipe soon, but for tonight, I was thinking I might make a dip for us to munch on while I am making dinner or before we head out to grab a quick bite to eat when the hubs gets home from work.  Little man decided to snooze for about 15 minutes in the car early this afternoon, so needless to say, napping in his crib once we got home just DID NOT HAPPEN, so dining out tonight just might not happen either.  It might not be the best of ideas given his likely behavior 🙂

Here is a super yummy hot dip recipe I created a few months ago and have made it several times since.  Its been a crowd pleaser and can be made ahead of time and popped in the oven before guests arrive or whenever you’re ready to start munching on it.  Unfortunately, I don’t have a photo, but I felt I must share… I hope you like it!  I’ll be working on a few nursery projects this weekend, so I plan to post some progress photos and DIY tutorials next week.  Enjoy your weekend, all!

Cheesy Spinach Bacon Dip

Ingredients:

1 pkg cream cheese (softened)

1 cup sour cream

1 cup mayo

¼ cup finely diced onion

½ pkg frozen chopped spinach (thawed & drained)

½ – 1 pkg real bacon pieces (I use Hormel brand – comes in a pouch)

1 clove minced garlic

1 tsp chili powder

¼ tsp red pepper flakes

1 cup shredded mozzarella

1 cup Monterey Jack

½ cup shredded parmesan

Directions:

Preheat oven to 375 degrees.  Combine all ingredients in mixing bowl (except ½ cup Monterey Jack & ½ cup parmesan).  Spread mixture in baking/casserole dish.  Sprinkle with remaining Monterey Jack & parmesan cheese until top is covered.  Bake for 25 – 35 minutes until hot, bubbling and slightly browned on top.  Serve with tortilla chips, pita chips, crackers or pretzel crisps.  ENJOY!

~Rachael