Spinach Artichoke Dip with Bacon

By japaulson

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.

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

Step 1

Preheat oven to 350 degrees
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.

Nutritional Information
Calories:167 (30% from fat)
Fat:5.6g (sat 3.3g,mono 1.7g,poly 0.2g)
Protein:9.3g
Carbohydrate:20.9g
Fiber:1.2g
Cholesterol:17mg
Iron:1.6mg
Sodium:522mg
Calcium:118mg