Spinach and Bacon Dip

Spinach and Bacon Dip:

10 oz. package frozen chopped spinach

8 low sodium bacon strips

16 oz. plain Greek yogurt

1 (8 oz.) package Neufchâtel cheese or reduced fat cream cheese

1 package Knorr Vegetable recipe mix

1 cup peeled and finely diced jicama

1/4 cup chopped scallion (greens only)

1 marble bread loaf or boule (optional)

Cook 8 strips of bacon in a large skillet until brown and crisp. Drain on paper towels. Chop into small pieces. Set aside.

Loosen the spinach packaging. Place on a microwavable dish and microwave for 1 to 2 minutes to defrost. Drain excess liquid. Place spinach in a kitchen towel or several layers of paper towels and squeeze dry. Set aside.

Place Neufchâtel cheese in a large bowl. Microwave for about 20 seconds to soften. Add yogurt. Blend until creamy. Add Vegetable mix, jicama, scallion, and bacon. Flake spinach and add to bowl. Mix until thoroughly combined.

Hollow out a marble bread loaf using a sharp knife. Fill loaf with spinach dip. Cut the excess bread into bite size chunks. Serve dip alongside bread chunks, bagel chips, crackers, pita bread, etc.

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