Spicy Bacon Artichoke Dip Crostini Cups

Bacon and artichokes are naturals for dip, but these crostini cups put the dip in the dippers for a pretty, clever presentation. MORE + LESS -

slices (3/4-inch thick) baguette

tablespoons butter, melted

clove garlic, very finely chopped

can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped and squeezed dry

package (8 oz) cream cheese, softened

oz bacon, cooked and crumbled (1 cup)

tablespoons chili garlic sauce

1/2

cup shredded Parmesan cheese

tablespoon chopped fresh parsley leaves

teaspoon chopped fresh thyme leaves

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1

Heat oven to 350°F. Line large rimmed baking pan with cooking parchment paper. Press down center of each baguette slice to make a cup. In small bowl, mix melted butter and garlic. Brush over tops of crostini cups.
2

In medium bowl, mix artichoke hearts, cream cheese, bacon and chili garlic sauce. Spoon into crostini cups. Top with Parmesan cheese. Bake 14 to 16 minutes or until filling is hot and cheese is melted. Transfer to serving platter; top with parsley and thyme.

If cream cheese isn’t soft enough to spread with a spatula, place in medium microwavable bowl; microwave uncovered on High in 10-second intervals until spreadable.
Need to save some time? Use purchased precooked bacon.