| Gorgonzola-Artichoke Dip |  | | Gorgonzola and Parmesan cheeses mixed with cream cheese invite artichoke hearts to the party in this dip served warm with crackers or baquette slices. | | Prep Time: 15 Min | | Total Time: 40 Min | | Makes: 16 servings | | | User Rating: | | | INGREDIENTS:
| 5 | slices packaged precooked bacon | | 1 | can (14 oz) artichoke hearts, well drained, chopped | | 1 | package (8 oz) cream cheese, softened | | 1/2 | cup crumbled Gorgonzola cheese (2 oz) | | 1/2 | cup shredded Parmesan cheese (2 oz) | | 2 | teaspoons lemon juice | DIRECTIONS:
| 1. | Heat oven to 350°F. Spray 8-inch quiche dish, or 8- or 9-inch glass pie plate with cooking spray. Chop 3 slices of the bacon; place in medium bowl. Reserve remaining bacon for garnish. To bacon in bowl, stir in remaining ingredients. Spread mixture in dish. | | 2. | Bake 10 minutes. Stir dip; bake 10 to 15 minutes longer or until dip is bubbly around edges. | | 3. | Chop reserved bacon; sprinkle on top of dip. Serve warm dip with petite toasts, assorted crackers or baguette slices. | | High Altitude (3500-6500 ft): No change. | NUTRITION INFORMATION:
1 Serving (2 tablespoons): Calories 100 (Calories from Fat 70); Total Fat 7g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 230mg; Total Carbohydrate 3g (Dietary Fiber 2g, Sugars 0g); Protein 4g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 8%; Iron 0% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 1 Fat Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet. | |
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