Spinach Dip with Blue Cheese and Bacon

America’s Test Kitchen

3 oz. bacon (about three pieces), cut into 1/4-inch pieces

1 (10-ounce) box frozen chopped spinach

1/2 cup sour cream

1/2 cup mayonnaise

3 medium scallions, white parts only, sliced thinly

1/2 cup packed fresh parsley leaves

1 clove garlic, minced

1 1/2 oz. blue cheese (about 1/3 cup)

Salt and pepper, to taste

Fry the bacon in a small skillet over medium-high heat until crisp and browned, about 5 minutes; using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.

Thaw the spinach in a microwave for 3 minutes at 40 percent power. (The edges should be thawed but not warm; the center should be soft enough to be broken into icy chunks.) Squeeze the partially frozen spinach to remove excess water.

In a food processor, process the spinach, sour cream, mayonnaise, scallions, parsley, garlic, and blue cheese until smooth and creamy, about 30 seconds. Transfer the mixture to a serving bowl, season with salt and pepper to taste, and sprinkle with the bacon; serve.

The dip can be covered with plastic wrap and refrigerated for up to 2 days. If making this dip in advance, hold off sprinkling the bacon over the top until just before serving.