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.
2 (8-ounce) French bread baguettes, each cut into 32 (1/4-inch) slices
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.
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.
This was a great dip, I used pancetta instead of bacon because it's easier to find in Europe. The reheated dip did not stand up well even when reheated in the oven. Next time I will make it in smaller batches to avoid leftovers.
Party Hit!!! I've made this dip now for several gatherings and it's a crowd pleaser. The bacon really sets it over the top. I usually make it day before and bake it at the party it's so simple and full of flavor with no added spices.
i was disappointed in this recipe. while i love all of the ingredients individually, together they were underwhelming. the cream cheese texture was too prominent, giving the dip a paste-like texture. i would consider adding spinach and bacon to different artichoke dip recipes that i've liked in the past. i don't think i'll be making this recipe again.
This recipe was so easy and was a BIG HIT! The bacon was a nice surprise. My guests loved this dip and asked for the recipe. I used canola oil mayo and prepared it the night before, then baked it the next day. I served it with tortilla chips. This will become a signature dip. Add a little water when re-heating.
This recipe is amazing. It is not only the yummiest spinach and artichoke dip I've ever eaten but it's so quick and easy. You can throw this together in a matter of minutes if you need a quick appetizer.
I use light mayonnaise instead of fat free because I like the taste of real mayo in this dish. To make it quick and easy, I cook my bacon in the microwave, gets it nice and crispy in just a couple minutes without the greasy mess.
I wasn't as wowed by this recipe as others were. It was a good solid recipe. Easy to make. Easy to serve. My only real complaint was that the spinach was kind of tough and stringy. Maybe it was my spinach although I did use chopped frozen spinach. Were I to make it again I think I would probably whirl it in the food processor to make sure it was chopped very fine and there weren't long strings of spinach to get stuck in my teeth.
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