Bacon Jam and Spinach Dip Recipe


Sea salt
1 10-ounce bag of spinach, stems removed
1 10-ounce bag of arugula
1 tablespoon unsalted butter
2 tablespoons minced onion
1 clove hard-neck garlic - minced
2 teaspoons all-purpose flour
1-1/4 cups whole milk
1/2 teaspoon fresh lemon juice
1-1/4 cups grated Parmigiano-Reggiano
1/4 cup sour cream - plus more for serving
1/4 cup bacon jam
1/2 cup shredded white sharp cheddar cheese
1/2 cup artichoke hearts - squeezed dry and finely chopped
tortilla chips and salsa for serving


Bacon Jam and Spinach Dip Recipe

Another wonderful way to consume bacon jam!


1. Bring a large pot of salted water to a boil. Stir in the spinach and arugula and cook until bright green, about 30 seconds. Drain and rinse under sold water. Squeeze out excess moisture, then chop finely.

2. Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 2 minutes. Remove from the heat. Stir in the lemon juice, bacon jam, parmigiano-reggiano and sour cream.

3. Return the pot to low heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through, maybe 1 minute. Serve warm with tortilla chips, or crostini.