Meet a modern twist on creamed spinach dip: creamy, thanks to sour cream, salty, thanks to thick-cut bacon, and sweet, thanks to caramelized Belgian endive. A dash of lemon juice and some fresh chives brighten up the rich combination. It’s delicious served with fresh crudité or just plain potato chips. If you’re making ahead, the dip can be stored, tightly covered, in the refrigerator (though leave off the chives, which you’ll want to cut right before serving). Slice your crudité the day before as well, and store them in the refrigerator in a bowl of cold water.
3 thick-cut bacon slices
2 cups sliced Belgian endive (from 4 heads endive)
2 cups chopped fresh baby spinach
8 ounces sour cream
1 tablespoon chopped fresh chives
½ teaspoon fresh lemon juice
¼ teaspoon kosher salt
⅛ teaspoon black pepper
Sat fat 3.69g
How to Make It
Cook bacon in a large skillet over medium until crisp, about 10 minutes, turning halfway through. Remove and crumble bacon, reserving drippings in skillet. Add endive to skillet, and cook, stirring occasionally, until golden brown and tender, about 15 minutes. Stir in spinach, and cook until wilted, about 1 minute. Transfer mixture to a medium bowl; let stand 30 minutes.
Add bacon, sour cream, chives, lemon juice, salt, and pepper to endive mixture; stir to combine. Serve with assorted crudités.
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