Spinach Dip with Bacon and Onion

Spinach, bacon, and onion make a flavourful match in this cheesy dip. Serve with crostini or pita chips and pair with Cranberry Cocktails. This festive combination, great for company, might become a new holiday tradition.

4 slices bacon, thinly sliced crosswise
1 medium yellow onion, diced medium
coarse sea salt
black pepper, freshly ground
1 tsp. all-purpose flour, unbleached
2 (10 oz) pkg frozen spinach, thawed and squeezed dry
1 cup whole milk
½ cup sour cream
1 (8 oz) pkg cream cheese
½ cup Parmesan cheese, grated

To Serve:
crostini or pita chips

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a medium saucepan, cook bacon over medium, stirring occasionally, until browned and crisp, 10 minutes. Drain bacon on paper towels. Discard all but 1 Tbsp. fat from pan. Add onion to pan, season with salt and pepper, and cook, stirring occasionally, until tender, 8 minutes. Add flour and cook 30 seconds. Add spinach, milk, sour cream, and cream cheese.

Cook, stirring, until cream cheese melts, 2 minutes. Stir in bacon and ¼ cup Parmesan.

Transfer mixture to a 1½ qt baking dish and top with ¼ cup Parmesan. Bake until bubbling, 14 minutes. Heat broiler and broil until top browns, 3 minutes. Let sit 5 minutes.

Serve dip warm with crostini or pita chips.

Makes 10 servings.

Cook's Note: For the crostini, cut a baguette into slices, brush with olive oil and bake in a 350°F oven until lightly toasted. Same procedure to make pita chips, just cut into triangles, brush with oil or butter and bake.