Fresh Spinach Dip

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.

• Ready In: 35 mins
• Serves: 30
• Yields: 1 bowl dip

Ingredients

• 4  slices bacon, cooked and crumbled
• 1  tablespoon olive oil
• 2  cups fresh mushrooms, sliced thinly
• 1⁄3 cup fresh onion, finely chopped
• 2  cloves garlic, minced
• 1  tablespoon red wine vinegar
• 1  tablespoon Dijon mustard
• 1⁄4 teaspoon black pepper
• 1 (10 ounce) bag fresh spinach, washed & dried (chopped finely to measure 3 cups of volume)
• 3  ounces  neufchatel cheese or 3  ounces cream cheese, softened
• 1⁄2 cup low-fat sour cream or 1⁄2 cup  regular sour cream
• 2  tablespoons skim milk, plus extra if needed to achieve desired consistency

Directions

1. Saute mushrooms, garlic, and onion in olive oil in a large skillet over medium heat until tender.
2. Stir in vinegar, mustard, and pepper.
3. Add chopped spinach and cook while stirring just 30 seconds or until spinach wilts.
4. Quickly add the cream cheese and stir until melted, then immediately remove from the heat.
5. Add the sour cream, 2 Tbsp milk, and the bacon crumbles and pour into a small bowl.
6. Cover and chill 4-36 hours; when ready to serve check consistency- add a little extra milk if you prefer it to be a little thinner.