Thaw the frozen chopped spinach, and drain well by squeezing the water out with your hands. set aside.

Grate the four cheeses finely, and place together in a bowl.

In a non-stick skillet, cook the rashers of bacon till crisp and done. remove from the skillet onto paper towels, reserving the pan drippings.

When the bacon has cooled sufficiently, crumble it into small bits. set aside.

In the same skillet, melt the butter over medium heat.

Add the garlic and red chilli flakes and sautee for about a minute, till the garlic is just translucent.

Add the onion cumin powder, mix well. cook till the onion is translucent.

Add the spinach and sautee it well. add some salt at this stage just to season the spinach.

Add the crumbled bacon and stir it well to incorporate.

Add the cream cheese and break it up with your spatula. mix it well.

Add the sour cream, and mix well.

When the mixture just starts to bubble, add the grated cheese blend and mix it thoroughly to incorporate.

Check for seasoning at this stage. add salt and pepper as required.

Take it off the heat, and let it cool slightly.

Transfer it to a serving dish and serve as an accompaniment to tortilla chips.