Bacon Spinach-Artichoke Spread
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.
4 comments:
That sounds great. My dad used to be passionately against artichokes - but for some reason we have 2 now growing in our rose garden. I blame the birds for dropping the seeds. However, this will inspire me to do something with them!!
Sag--do you have any IDEA how much artichokes are valued here? People dance at the farmers' markets when the first artichokes arrive.
You lucky, lucky thing, you!
You know, everything really does taste better with bacon in it.
There is this new posh coffee house that has opened down the street from me and they put bacon in nearly every dish - it goes so well with the coffee.
Fleagirl, they are actually quite a pretty plant so I'm happy to leave them in with the roses! To be honest in the past we have just let them rot off the plant!!! (I know, I should be spanked for that!!)
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