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Spinach-Artichoke Dip with Bacon
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Yield: 16 servings (serving size: about 1/4 cup dip and 4 baguette slices) 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 | |
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.
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