Fresh Spinach Dip

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I love spinach dips, but i don't really adore frozen spinach. This recipe calls for fresh spinach and is a welcome change. Adapted from a beter homes & gardens holiday issue. Start with a large bag of fresh spinach and finely chop it - once chopped, the amount of spinach you need should fill 3 cups of volume. Prep time allows for chopping the spinach. Please plan ahead -this needs several hours chilling time.

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Steps

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Saute mushrooms , garlic , and onion in olive oil in a large skillet over medium heat until tender.

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Stir in vinegar , mustard , and pepper.

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Add chopped spinach and cook while stirring just 30 seconds or until spinach wilts.

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Quickly add the cream cheese and stir until melted , then immediately remove from the heat.

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Add the sour cream , 2 tbsp milk , and the bacon crumbles and pour into a small bowl.

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Cover and chill 4-36 hours.

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When ready to serve check consistency- add a little extra milk if you prefer it to be a little thinner.

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Ingredients

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bacon, olive oil, fresh mushrooms, fresh onion, garlic, red wine vinegar, dijon mustard, black pepper, fresh spinach, neufchatel cheese, low-fat sour cream, skim milk