This is one of the dishes I served at the cocktail party. It started out to be low-fat and vegetarian, and now is neither. It's recipes like this that keep me fat and my guests happy.
Bacon Spinach-Artichoke SpreadServe with toasted, sliced French bread.
1/3 cup mayonnaise
1.5 packages of softened cream cheese or neufchatel...but not that horrid fat-free cream cheese
1 can artichoke hearts, drained
Two cloves garlic
1/4 cup chopped onion
One package frozen chopped spinach, thawed and squeezed dry
2/3 cup shredded Parmesan, divided
Six slices thick-cut bacon, cooked and crumbled (remove the big chunks of fat that remain after cooking)
Dash of Worcestershire
Dash of lemon
Salt & pepper to taste
Blend mayo and cream cheese in a mixing bowl until well blended. In food processor chop artichokes, garlic and onion, mix into cheese. Add in remaining ingrediants; season to taste. Spray a round baking dish with cooking spray and spread the dip. Sprinkle with remaining 1/3 cup Parmesan. Bake for 25 minutes at 350 degrees; broil 2 minutes until top browns slightly.