Creamy Cheese and Bacon Dip
8 ounces softened cream cheese
1/3 cup Mayo
1/3 cup Sour Cream
1 Tablespoon Arnold's Prairie Dust
12 ounces frozen spinach thawed and well drained
6-8 slices bacon, cooked and chopped
1 cup Parmesan cheese
1 cup mozzarella cheese
I ran the smoker at 275 degrees Fahrenheit
In a large bowl add cream cheese, Mayo, Sour Cream and Prairie Dust, stir to combine, and add spinach, Parmesan, bacon and 3/4 of Mozzarella to the mix. Fold mix, until well combined, place in a half pan and top with remaining mozzarella. I smoked for 45 minutes and served on toasted baguette that had a drizzle of olive oil and balsamic vinegar.
1/3 cup Mayo
1/3 cup Sour Cream
1 Tablespoon Arnold's Prairie Dust
12 ounces frozen spinach thawed and well drained
6-8 slices bacon, cooked and chopped
1 cup Parmesan cheese
1 cup mozzarella cheese
I ran the smoker at 275 degrees Fahrenheit
In a large bowl add cream cheese, Mayo, Sour Cream and Prairie Dust, stir to combine, and add spinach, Parmesan, bacon and 3/4 of Mozzarella to the mix. Fold mix, until well combined, place in a half pan and top with remaining mozzarella. I smoked for 45 minutes and served on toasted baguette that had a drizzle of olive oil and balsamic vinegar.