Measure out the cream cheese, which should be at room temperature.

Fry the bacon over medium heat until crisp.

Place onto paper towels and allow the excess grease to drain off to make the bacon extra crispy. Set aside. Preheat the oven to 350F.

Add the spinach to the pan used to cook the bacon and cook in the bacon grease until wilted. Set aside.

In a bowl, add the cream cheese, sour cream, chopped parsley, and roasted garlic (see my recipe for this). Season with salt and pepper to taste.

Mix everything together well. Crumble in the bacon and mix again.

Add the wilted spinach, excess bacon grease, and lemon juice. Mix everything together well.

Grate the parmesan cheese and add it to the bowl. Mix everything together well.

Divide the mixture into ramekins.

Bake for 25 minutes, then broil for an additional 3–4 minutes.

Serve and enjoy!