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Spicy Bacon Artichoke Dip Crostini Cups

  • Prep 20 min
  • Total 35 min
  • Servings 12

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

Ingredients

24
slices (3/4-inch thick) baguette
2
tablespoons butter, melted
1
clove garlic, very finely chopped
1
can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped and squeezed dry
1
package (8 oz) cream cheese, softened
12
oz bacon, cooked and crumbled (1 cup)
2
tablespoons chili garlic sauce
1/2
cup shredded Parmesan cheese
1
tablespoon chopped fresh parsley leaves
1
teaspoon chopped fresh thyme leaves

Steps

Hide Images
  • 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.

Expert Tips

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
9g
46%
Trans Fat
0g
Cholesterol
55mg
19%
Sodium
860mg
36%
Potassium
290mg
8%
Total Carbohydrate
19g
6%
Dietary Fiber
3g
12%
Sugars
2g
Protein
16g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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