Roasted Garlic and Bacon Spinach Dip

Preheat oven to 350F degrees. Cook the bacon in a skillet over medium heat until crisp. Turn off the heat, leave the grease in the pan, and transfer the cooked bacon to a paper towel lined plate. Set bacon aside. Wilt the spinach in the still-warm skillet for a minute or two. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, yogurt, and mayonnaise together on medium-high speed until creamy and smooth. Add the shredded parmesan cheese, salt, pepper, and roasted garlic. Beat on high speed until combined. Taste; add more salt or pepper if desired. Crumble up 4 slices of bacon and add it to the cream cheese mixture, along with the wilted spinach. Fold them into the mixture until combined. Spoon the mixture into an 8-inch (or similar size) casserole/baking pan. Or you can spoon it evenly into smaller ramekins. I used four 6-ounce ramekins. Top evenly with the shaved parmesan cheese. Crumble the last piece of bacon and sprinkle on top. I sprinkled a little fresh ground pepper on top, but that is optional. Bake for 20-25 minutes or until cheese on top is melted and the sides are bubbling. Dip is best enjoyed immediately. Cover leftovers tightly and refrigerate for up to 3 days. Reheat in a 300F degree oven until the sides are bubbly again.