Wednesday, November 2

Spinach-Artichoke Dip with Bacon

a great spin on a classic version of the spinach & artichoke dip...

what you need...
2 French bread baguettes, each cut into 32 (1/4-inch) slices
1/3 cup fat-free mayonnaise
2 garlic cloves, minced
1 package 1/3-less-fat cream cheese, softened
1  package fat-free cream cheese, softened
2/3 cup grated fresh Parmesan cheese, divided
5 center-cut bacon slices, cooked and crumbled (hello turkey bacon!!! its amazing)
1 (14-ounce) can quartered artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

what to do...
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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