Rating: 4 stars
12 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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.

Ann Taylor Pittman
Recipe by Cooking Light November 2007

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

167 calories; calories from fat 30%; fat 5.6g; saturated fat 3.3g; mono fat 1.7g; poly fat 0.2g; protein 9.3g; carbohydrates 20.9g; fiber 1.2g; cholesterol 17mg; iron 1.6mg; sodium 522mg; calcium 118mg.
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