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Spinach and Artichoke Dip with Bacon

Spinach and Artichoke Dip with Bacon

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Spinach and Artichoke Dip with BaconSpinach and Artichoke Dip with Bacon    Spinach and Artichoke Dip with Bacon    Spinach and Artichoke Dip with Bacon    Spinach and Artichoke Dip with Bacon    

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  • 2 8 oz. French bread baguettes, cut into 32 (1/4") slices
  • 1/2 cup extra virgin olive oil
  • 1/3 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 8 oz. package cream cheese, softened
  • 4 oz. whipped cream cheese
  • 1/2 cup light or reduced fat sour cream
  • 2/3 cup shredded parmesan cheese, divided
  • 6 pieces center cut bacon, cooked and crumbled, divided
  • 1 14 oz. can quartered artichoke hearts, drained and roughly chopped
  • 1 10 oz. package frozen spinach, thawed, drained, squeezed dry and then chopped
  • 1 tomato, diced (optional, for garnish)


Thaw spinach and remove cream cheese from the fridge to soften. Preheat oven to 350°.

Arrange baguette slices in a single layer on 2 large baking sheets, and use a brush to lightly coat bread with olive oil. Bake at 350° for 10 minutes or until crisp and lightly browned. If the bread doesn't brown in 10 minutes, you can turn on the broiler for 2-3 minutes but watch very carefully if you do this because the bread will brown quickly.

Place mayonnaise, garlic, cream cheese, and sour cream in a large bowl; beat with a mixer at medium speed until well blended and creamy. You can also do this with a spoon. Stir in ½ cup Parmesan cheese, most of the bacon (about 3/4), artichoke hearts and spinach. Reserve some bacon to sprinkle over the top before serving. Spread mixture into an 11 x 7 or 11 x 8 inch baking dish coated with cooking spray. Sprinkle with remaining Parmesan cheese. Bake at 350° for 25 minutes or until thoroughly heated. Sprinkle fresh tomato over the top (if you are using) and remaining bacon. Serve with toasted baguette slices.


You can make a healthier version of this by substituting fat-free mayonnaise and fat-free or 1/3 less fat cream cheese.

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Storing tomatoesStoring tomatoes
Never store a tomato in the refrigerator. If you slice a tomato and don't use all of it, place the tomato upside down on a plate. Store the plate on the counter for up to 1 day.

Peeling a tomatoPeeling a tomato
To peel a tomato, bring a large pot of water to a boil. Cut an "X" in the bottom of the tomato, and place it in the boiling water for 30-60 seconds. If the tomato is not really ripe, it may take longer-- watch for the skin around the X to start to come loose. Place the tomato in a bowl of ice water, leave for about a minute, then remove. The skin should peel right off. If you only have a few tomatoes to peel, it's probably easier to simply use a vegetable peeler.

De-seeding a tomatoDe-seeding a tomato
To de-seed a tomato, cut it in half crosswise (lengthwise if you are using a plum tomato.) Holding the tomato over the sink or the garbage, scoop out the seeds in each of the cavities with your little finger.