Spicy Warm Bacon and Spinach Dip Recipe

I'm not much of a March Madness fan - in fact, sports are usually an excuse to eat junk food while ignoring the action going on in front of me. This week I channeled my non-athletic energies into making a warm, cheesy dip that probably contains so many calories your eyes would cross. Does it help that it includes spinach? This recipe is a spicy, baked rendition of the classic spinach dip sans the package of dried soup mix.  After crisping up some smoky bacon, cook onions and chipotles in adobo in the fat, and finish by mixing in spinach, cheese, sour cream, and mayo. Bake until bubbly, then try to wait just a few minutes before diving in so that you don't burn the roof of your mouth with molten dip. Serve with ice-cold beer or my personal favorite, a perfect margarita.  (Click "Read More" below for the full recipe.)

Spicy Warm Bacon and Spinach Dip

Makes:    6 servings (about 3 cups)
Total Time:            50 minutes  
Hands-On Time:    30 minutes

Nice to Know: This recipe can be doubled to serve a larger crowd. 
                                Cook the bacon and onion in a large frying pan and bake
                                in an 8-by-8-inch baking dish.

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INGREDIENTS
4 regular or thick-cut bacon slices, small dice
1/2 medium yellow onion, small dice
2 teaspoons finely chopped chipotles in adobo sauce
1 (10-ounce) package frozen chopped spinach, thawed and excess liquid squeezed out
1/4 teaspoon kosher salt, plus more as needed
1 cup shredded Monterey Jack cheese (about 3 ounces)
3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup whole milk
Crackers, breadsticks, crostini, or chips, for serving

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INSTRUCTIONS

1. Arrange a rack in the middle and heat the oven to 375°F.
2. Place the bacon in a medium frying pan over medium heat and cook, stirring occasionally, until crisped and browned, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate and set aside. Drain all but 1 tablespoon of fat from the pan. 
3. Return the pan to medium heat, add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Stir in the chipotles and cook until fragrant, about 30 seconds.
4. Add the spinach and measured salt and stir to combine. Remove the pan from the heat.
5. Set aside 1 tablespoon of the reserved bacon for sprinkling. Add the remaining bacon to the pan. Add 3/4 cup of the cheese, sour cream, mayonnaise, and milk, and stir to combine. Taste and season with salt as needed.
6. Transfer the mixture to a 1-quart baking dish. Sprinkle the remaining 1/4 cup of cheese evenly over the top, then sprinkle with the remaining tablespoon of bacon.
7. Bake until the cheese on top is melted, the edges are bubbling, and the dip is heated through, about 20 minutes.