Bacon-Wrapped Spinach Dip Crostini

  • Yield : 8 to 12 servings (24 crostini)
  • Cook Time : 30m
  • Ready In : 50m
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  • 12 slices bacon, cut in half crosswise
  • 2 tablespoons dark brown sugar
  • Nonstick cooking spray, for spraying the baking sheet
  • One 9-ounce box frozen chopped spinach, thawed and squeezed dry
  • One 8-ounce package cream cheese, at room temperature
  • 1 cup freshly grated Parmesan
  • 1/4 cup mayonnaise
  • 2 cloves garlic, grated
  • Freshly ground black pepper
  • 24 bias-cut slices baguette (1/4 inch thick; from 1 baguette)


Step 1

Preheat the oven to 425 degrees F. Toss the bacon with the brown sugar in a medium bowl until evenly coated. Arrange the bacon on a baking sheet and bake until light golden around the edges but still very soft, about 7 minutes. Transfer to a plate. Wipe the baking sheet clean, then spray with cooking spray.

Step 2

Stir together the spinach, cream cheese, Parmesan, mayonnaise, garlic and 1/4 teaspoon pepper in a medium bowl.

Step 3

Spoon 1 tablespoon of the spinach mixture onto each slice of bread and wrap it with a piece of bacon so that the ends are tucked under the bread (it should look a bit like a belt). Arrange the crostini on the prepared baking sheet and bake until the bacon is dark golden, about 15 minutes. These are best served warm.

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