Spinach Artichoke Dip with Bacon

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. 

Servings: 16

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

Directions:

1. Preheat oven to 350°.
2. Arrange baguette slices in a single layer on 2 large baking sheets, and coat bread with cooking spray.
3. Bake at 350° for 10 minutes or until crisp and lightly browned.
4. 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.
5. Stir in 1/2 cup Parmesan cheese, bacon, artichoke hearts, and spinach.
6. Spread mixture into an 11 x 7-inch baking dish coated with cooking spray.
7. Sprinkle with remaining Parmesan cheese.
8. Bake at 350° for 25 minutes or until thoroughly heated.
9. Serve with toasted baguette slices.