Spinach-Artichoke Dip with Bacon

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.


16 servings (serving size: about 1/4 cup dip and 4 baguette slices)

Recipe from

Cooking Light

Nutritional Information

Calories 167
Caloriesfromfat 30 %
Fat 5.6 g
Satfat 3.3 g
Monofat 1.7 g
Polyfat 0.2 g
Protein 9.3 g
Carbohydrate 20.9 g
Fiber 1.2 g
Cholesterol 17 mg
Iron 1.6 mg
Sodium 522 mg
Calcium 118 mg


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


Preheat oven to 350°.

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.

Ann Taylor Pittman,

Cooking Light

November 2007
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