Receta Killer Spinach Dip #BaconBowl #BaconMonth
So #BaconMonth is almost over. We're down to this one last recipe. But it's a good one!! Who doesn't love a classic Spinach Dip? And you're probably wondering what could classify a spinach dip as 'killer'. Well this one is kicked up quite a few notches with the addition of onions, peppers & Petit Jean Meats Peppered Bacon. I told you, killer.
Petit Jean Meats is also hosting a killer Bacon Bowl coming up in October!! The Bacon Bowl will feature competitors from
around the region testing their culinary skills by cooking up Northwest
Arkansas’s best dishes that will all contain delicious Petit
Jean Meats bacon.Teams can choose to
enter either the Entrée or Dessert Divisions, or both, with Petit Jean Meats generously
donating their mouthwatering bacon to all who compete.
The Inaugural Bacon Bowl is going down in Fayetteville, Arkansas on Saturday October 26 at 11:00 am.
In addition to bacon sampling, the event will
include music, children’s activities, other foods and beverages, and much much more. Plus, the winner of the Professional Division bacon dish will represent
Northwest Arkansas at the 6th Annual New Orleans Food Festival held in the French Quarter in New Orleans!! So get to making some bacon & keep #BaconMonth going strong!!!
For those interested in competing, online registration
for the Bacon Bowl opens to the general public August 1 at www.BaconBowl.net and
lasts until Friday, October 18, 2013.
KILLER SPINACH DIP
YIELD: serves 8-10
INGREDIENTS:
- 1 container (16 ounces)
- sour cream
- 1 package (10 ounces)
- frozen spinach, thawed & well drained
- 1 packet (1 ounce)
- dry ranch dressing mix
- 10 slices
- Petit Jean Meats Peppered Bacon
- 1 & 1/2 cups
- frozen onion & pepper blend, thawed
COOKING DIRECTIONS:
In a large skillet, fry the bacon over medium heat until crispy. Remove to a paper towel lined plate to cool. Dispose of all but about 1-2 tablespoons of the bacon grease from the skillet. Saute the onions & peppers in the bacon grease until they are tender crisp. Remove from the skillet & allow to cool.
In a medium bowl with a lid, combine the sour cream, spinach & ranch dressing mix. Add in the onions & peppers. Crumble the bacon & mix it in as well {optional ~ save 1-2 pieces of bacon to crumble on top of the dip right before serving}. Cover and refrigerate for at least an hour before serving. Serve with your favorite chips or veggies!
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