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Spicy Spinach Dip

10 min
10 min prep
0 min cook

Serves 6

Unsaved Spicy Spinach Dip

Ingredients

  • 1 cup Sour cream or plain Greek yogurt
  • 1/3 cup Grated parmesan cheese, grated
  • 14 oz Allens Popeye Chopped Spinach, drained
  • 1/4 cup Red bell pepper, chopped
  • 3 slices H-E-B Fully Cooked Bacon, cooked crisp and chopped
  • 1/8 tsp Adams Reserve Ground Cayenne Pepper

Instructions

  1. Combine sour cream and Parmesan cheese in a medium-size bowl.
  2. Add spinach, bell pepper and bacon; stir to combine.
  3. Season with cayenne pepper.

Nutrition

5gCarbs
9gFat
7gProtein

Nutrition Facts

6 servings

  • Amount Per Serving
    Calories130
  • % Daily Value*
  • Total Fat
    • 9g
    • 14%
  • Saturated Fat
    • 6g
    • 30%
  • Trans Fat
    • 0g
  • Cholesterol
    • 30mg
    • 10%
  • Sodium
    • 300mg
    • 13%
  • Total Carbohydrate
    • 5g
    • 2%
  • Dietary Fiber
    • 2g
  • Sugars
    • 2g
  • Protein
    • 7g
  • Vitamin C
    • 45%
  • Calcium
    • 20%
  • Iron
    • 10%
  • Vitamin A
    • 130%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.