Yesterday there was quite literally the most massive rainstorm/hailstorm/thunderstorm I have EVER SEEN.
It was like the freaking apocalypse. I drove through the seriously flooded streets to pick up Brigham from work, all the while frantically screaming that we were all going to die, watching gigantor geysers emerge from the middle of the road through manholes. It was absolute insanity. I could only like 5% see out of my windshield and was praying so hard that I wouldn’t hit all the sad, wet, & drippy BYU students walking home, guarding their heads from the hail with their textbooks and backpacks. IT WAS SO FRIGHTENING AND EXHILARATING ALL AT ONCE. Then I retreated into my house to make pumpkin cookies and snuggle with fuzzy blankets. (I plan on doing that today, too. Except add hot chocolate to the mix.) All the while praying that the water wouldn’t seep into our little basement apartment with the worst drains in the world.
I’ve never been so grateful for slow drivers in my life.
Um. ANYWAY. This dip! I LOVE DIP.
Especially hot, melty, cheesy dips with crusty bread. Really, I don’t need anything other than bread and cheese.
Well, okay. I need watermelon, chocolate, and various berries, too. Oh, and pumpkin everything. Also all nut butters. Maybe some toasted coconut. Good sea salt.
And my beloved quinoa flakes that sort of have the texture of baby food but I look past it because I’m just so obsessed with them right now.
I’m really a simple girl with only reasonable requests, I swear.
I opted to not mix the vegetables and bacon (OMG BACON!) and cheese together, but it’s totally a great idea to mix it all together before you bake it to let everything get friendly and love each other and be blended and even and such.
Um, on another note, never have I cried so much while cutting an onion in my LIFE than when making this dip. I’m convinced that no matter how many onions I cut, I don’t think they’ll ever stop making me cry. Tears were SPRINTING down my face as I blindly diced the stupid freaking onion.
As they say, good food is pain.
Or something like that.
2 T olive oil
1 small yellow onion, diced
2 cloves minced garlic
10 oz fresh spinach
1 1/2 c shredded mozzarella cheese
8 oz cream cheese
1/2 c heavy cream
1/4 t salt
4 pieces bacon, cooked & crumbled
3/4 c diced roasted red peppers (the ones found in the jar)
Preheat oven to 450.
Saute the onion and garlic in the olive oil in a skillet on medium high heat until soft and translucent. Slowly add in all of the spinach, followed by the diced peppers, and cook for 3-4 minutes, or until wilted. Set aside.
In a large saucepan on medium heat, warm the heavy cream until it starts to simmer. Whisk in the cream cheese and continue whisking until fully melted. Add in 1 c of the mozzarella, salt, a good crank of black pepper, and stir constantly until melted and take off the heat.
In a 1 1/2 qt baking dish, layer the vegetables, bacon, and cheese sauce, and top with remaining mozzarella. If desired, stir together the vegetables, bacon, and cheese sauce together before pouring into the dish, and then top with remaining mozzarella.
Bake on the top rack of the oven for about 10 minutes, until it starts to get golden brown and bubbly.
Serve with crackers or good, crusty bread. Enjoy!