Spinach-Artichoke Dip with Bacon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This warm, creamy dip will keep guests happily occupied while you attend to the rest of the meal. It's also a good candidate for a potluck office party. Simply assemble the dip the night before, and refrigerate; bring to room temperature, and bake just before serving. Toast baguette slices, cool to room temperature, and store in a zip-top plastic bag. Ingredients:
2 (8-ounce) french bread baguettes, each cut into 32 (1/4-inch) slices |
olive oil-flavored cooking spray |
1/3 cup fat-free mayonnaise |
2 garlic cloves, minced |
1 (8-ounce) package 1/3-less-fat cream cheese, softened |
1 (8-ounce) package fat-free cream cheese, softened |
2/3 cup (about 2 1/2 ounces) grated fresh parmesan cheese, divided |
5 center-cut bacon slices, cooked and crumbled |
1 (14-ounce) can quartered artichoke hearts, drained and chopped |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
Directions:
1. Preheat oven to 350°.
2. Arrange baguette slices in a single layer on 2 large baking sheets, and coat bread with cooking spray. Bake at 350° for 10 minutes or until crisp and lightly browned.
3. Place mayonnaise, garlic, 1/3-less-fat cream cheese, and fat-free cream cheese in a large bowl; beat with a mixer at medium speed until well blended and creamy. Stir in 1/2 cup Parmesan cheese, bacon, artichoke hearts, and spinach. Spread mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining Parmesan cheese. Bake at 350° for 25 minutes or until thoroughly heated. Serve with toasted baguette slices.
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