Spinach dip is always a hit at parties, and with this easy crock pot version, it can be made ahead of time and served warm with dippers.

Everyone's had the cold version of spinach dip that is usually served in a bread bowl. While this type of spinach dip is delicious and always welcomed at parties, a warm and comforting version puts a nice little twist on the ordinary. The addition of chopped bacon makes it extra tasty, too!

Serve this tasty dip straight from the crock pot, surrounded by a variety of dippers. Try bread sticks or bread cubes, hearty crackers, vegetable sticks such as carrots, peppers, and celery, as well as chunks of cauliflower, broccoli, and grape tomatoes. Bagel chips, pita chips, and other types of crispy crackers or breads also work well with this dip.

To squeeze the moisture out of the frozen spinach, first allow it to thaw completely. Then, find an old kitchen towel that won't suffer too much from a vegetable stain. Place the spinach in the middle of the dry towel, and fold the long sides over the spinach to cover completely. Over the sink, twist the ends of the towel in opposite directions to squeeze out the water. Continue twisting and squeezing until no mre water comes out of the towel.

Lots of things can be added to this dip to make it unique and more colorful. Try adding diced red or yellow bell peppers, diced red onion, or even very thinly sliced black olives. A handful of grated cheddar cheese is a nice addition too, or place the cheese on top of the dip before serving, and scatter a small amount of crumbled bacon on top. Allow the cheese to melt before serving.

After cooking, set the crock pot to the warm setting to keep the dip heated for serving. Leftovers should be refrigerated promptly, and can be reheated or eaten cold. This dip can also be spooned into a serving dish or hollowed out loaf of pumpernickel bread for a traditional presentation.

Crock Pot Spinach Bacon Dip Recipe

Ingredients:

• 2 8-ounce package cream cheese
• 1/2 cup heavy cream or whipping cream
• 1 package frozen spinach, thawed and squeezed dry
• 1/4 cup water chestnuts, diced
• 8 slices bacon, cooked and cumbled
• 1/4 cup grated parmesan cheese
• 1 package onion or vegetable soup mix

Put it All Together:

1. Cut cream cheese into cubes and place in the crock pot. Add cream; cover crock pot and cook on low for about an hour, or until cream cheese is melted.
2. Add spinach, water chestnuts, crumbled bacon, parmesan cheese, and soup mix. Stir well to thoroughly combine.
3. Continue to heat on low for about 30 minutes. Serve warm with dippers.

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