Creamy Spinach & Bacon Dip
2 12" Boboli® Original Pizza Crusts
1 16-oz. container sour cream
1 8-oz. pkg. cream cheese (at room temperature)
1 packet dry vegetable soup mix
1 8-oz. pkg. Monterey Jack cheese, shredded
4 slices of bacon, cooked and crumbled
1 10-oz. box frozen spinach (thawed and drained well), chopped
garnish: 1 medium tomato, chopped (optional)
Preheat oven to 450° F.
Bake time: 8 – 10 minutes
In a small mixing bowl, combine softened cream cheese, sour cream, 1 cup of the shredded cheese, soup mix and drained spinach. Transfer the mixture to a 9" glass pie pan and top with the remaining 1 cup of shredded cheese and the crumbled bacon. Put the dip and the pizza crusts into the oven for 8 – 10 minutes until the dip is bubbly and the crusts are golden brown. Cut the crusts into 1" strips. Top the warm dip with the diced tomato and serve alongside crusts.
For 8" pizza crust, use 2/3 ingredients.