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.
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.
Yield: 16 servings (serving size: about 1/4 cup dip and 4 baguette slices)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 167
- Calories from fat: 30%
- Fat: 5.6g
- Saturated fat: 3.3g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 0.2g
- Protein: 9.3g
- Carbohydrate: 20.9g
- Fiber: 1.2g
- Cholesterol: 17mg
- Iron: 1.6mg
- Sodium: 522mg
- Calcium: 118mg
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
Preparation
- 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.
Spinach-Artichoke Dip with Bacon Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Make-Ahead, Portable/Picnic
- MAIN INGREDIENT: Cheese
- DIETARY CONSIDERATION: Low Cholesterol
- COOKING METHOD: Bake
- PUBLICATION: Cooking Light
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