Ingredients
1
box (9 oz) frozen chopped spinach
2
slices bacon, chopped
2
cups thinly sliced sweet onions
1
serrano chile, seeded, finely chopped (about 1 tablespoon)
1
package (8 oz) cream cheese, softened
1/4
cup chili garlic sauce
1/2
cup sour cream
1
can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped
1/3
cup shredded Parmesan cheese
Crackers, crostini or vegetables, as desired
Preparation
Heat oven to 350° F. Spray 9-inch pie plate with cooking spray. Cook spinach as directed on box. Drain well; squeeze with paper towel to get out as much liquid as possible; set aside.
Spray 10-inch skillet with cooking spray. Place bacon in skillet; cook over medium heat until crispy. Using slotted spoon, transfer to paper towel-lined plate; set aside. Add onions and serrano chile to bacon drippings in pan; cook 7 to 9 minutes, stirring occasionally, until onions are caramelized.
Meanwhile, in large bowl, mix cream cheese, chili garlic sauce and sour cream; stir in spinach and artichokes.
Stir onion mixture into spinach mixture. Pour into pie plate. Sprinkle with Parmesan cheese. Bake 20 to 25 minutes or until hot in center. Top with reserved bacon; serve with crackers, crostini or vegetables.
