- 1/2 cup pecans
- 1 pound fresh spinach, stemmed, or 8 ounces bagged spinach leaves without stems
- 8 slices top-quality, thick-sliced bacon
- 1 cup (8 ounces) sour cream
- 3 ounces cream cheese, softened to room temperature
- 1/3 cup mayonnaise
- 1 tablespoon minced pickled jalapenos
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt, or to taste
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- Heat the oven to 300 degrees F. Spread the pecans in a cake pan and toast
them until lightly browned, 10 to 12 minutes. Cool, then coarsely chop the nuts.
- Wash the spinach well in several changes of cold water. Drain the spinach
and immediately transfer the damp leaves to a large pot set over high heat.
Cover and cook until the leaves are just wilted, 3 to 4 minutes.
- Strain through a colander and let stand until the spinach is cool enough
to handle. Squeeze the spinach first with your hands to extract most of the
moisture, then in a couple of layers of paper towels to dry the leaves completely.
Chop very fine and set aside.
- In a sauté pan, fry the bacon over medium-high heat until crisp, about 12
to 15 minutes. Drain on paper towels, then cut each slice crosswise into half-inch
pieces. Set aside.
- In a mixing bowl, combine the sour cream, cream cheese and mayonnaise, and
mix with a wooden spoon until smooth. Add the spinach and jalapenos and mix
well. Stir in the pecans and bacon. Add the Worcestershire sauce and salt and
mix well. Taste and adjust the seasoning.
- Cover and refrigerate the dip for at least 1 hour.
- Bring dip to room temperature before serving.
Nutrition information per each serving of 1 tablespoon: 64 calories; 1 gram
protein; 1 gram carbohydrates; 0 fiber; 6 grams fat; 2 grams saturated fat; 9 mg.
cholesterol; 107 mg. sodium
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