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1
Preheat oven to 350 degrees F.
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2
Cook the bacon in a skillet over medium heat until crisp.
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3
Turn off the heat, leave the grease in the pan, and transfer the cooked bacon to a paper towel lined plate.
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4
Set bacon aside.
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5
Wilt the spinach in the still warm skillet for a minute or two.
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6
Set aside.
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7
Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, yogurt, and mayonnaise together on medium-high speed until creamy and smooth.
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8
Add the shredded parmesan cheese, salt, pepper, and roasted garlic.
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9
Beat on high speed until combined.
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10
Taste; add more salt or pepper, if desired.
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11
Crumble up 4 slices of bacon and add it to the cream cheese mixture, along with the wilted spinach.
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12
Fold them into the mixture until combined.
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13
Spoon the mixture into an 8-inch (or smaller size) casserole/baking pan.
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14
Or you can spoon it evenly into smaller ramekins.
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15
Top evenly with the shaved parmesan cheese.
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16
Crumble the last piece of bacon and sprinkle on top.
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17
Bake for 20-25 minutes or until cheese on top is melted and the sides are bubbling.
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18
Dip is best enjoyed immediately.
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19
Cover and refrigerate for up to 3 days.
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20
Reheat in a 300F degree oven until the sides are bubbly again.
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21
Serve with wheat thins, toasted pita crackers, chips, veggies.
