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  • 10


    prep time
  • 8


    cook time
  • 15


  • 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)

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Preheat oven to 450° F. 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.