Hot Spinach Bacon Dip + No-Bake Cookies

I hosted and Styled a Stella & Dot Trunk Show today at my home, and had about 9 people come by in the 2 hours. It was a “Swing by for Style” event. With the holidays right around the corner, I thought it was the perfect time to host–great for gift-buying…

The weather was gorgeous, so I opened the windows, turned on some music, set out all the GORGEOUS jewelry, and even baked some delicious treats!

I made Hot Spinach Bacon Dip and No-Bake Cookies. They’re both really easy, and take minimal time in preparation and actual baking time. Both recipes are family recipes, but I’m sure you can find something similar online or in cookbooks.

Here are the recipes I used:

Hot Spinach Bacon Dip (yields 6 cups)

1 Package Frozen Spinach (10 Ounce Size) — Thawed
2 packages Cream Cheese (8 Ounce Size) — Softened
1 Container Sour Cream (8 Ounce Size)
½ cup Mayonnaise
1 Clove Garlic — Minced
1 cup Shredded Parmesan Cheese
2 cups Shredded Mozzarella Cheese
1 Package Bacon (12 Ounce Size) — Cooked And Crumbled


Preheat oven to 350F.

Drain spinach and press between layers of paper towels. Chop roughly and set aside.

In a mixing bowl, beat cream cheese, sour cream, mayonnaise, and garlic at medium speed with an electric mixer until creamy. Add cheeses and spinach; beat until well blended. Stir in bacon.

Spoon into a lightly greased 2-quart casserole dish. Bake for 25 minutes, or until brown and bubbly.

Serve with tortilla chips or lightly toasted bread (I served with both).

It’s cheesy, creamy, and salty… SO, SO good!


No-Bake Cookies (yields 16-24, depending how big you make them)

1/2 cup butter or margarine
2 cups sugar
1/2 cup milk
4 tablespoons cocoa
1/2 cup peanut butter (creamy or chunky–I used creamy, because I prefer it)
3 1/2 cups dry oats (Quick Cooking) (I used Gluten Free, but that’s what I had… It makes no difference)
2 teaspoons vanilla


Line two cookie sheets with waxed paper. Do this before assembling the cookies because you need to scoop them out kind of fast so don’t wait until the last minute to line the trays.

In a 4 qt. saucepan (medium saucepan), add the butter, sugar, milk, and cocoa powder. Cook over medium high heat stirring occasionally until the liquid is mixed. Bring the mixture to a full rolling boil and boil for 1 minute. Don’t start timing until you’ve reached a full-out boil.

Remove from heat. Stir-in peanut butter, oats and vanilla. Drop by tablespoons onto wax paper. If you’d prefer “cookies” rather than candies, flatten gently with the back of the spoon.

Cool until set. Store them between layers of waxed paper in the refrigerator, or at room temperature.

They’re SO easy!! And delicious!


It was a fun afternoon of girl time, great food, and style! Can’t ask for much more!