1(4oz.)Pancetta Italian Style Dry-Cured Bacon
1 clove Garlic, minced
1 Tablespoon Olive Oil
1 Tablespoon Butter
2 Asparagus spares
1 loaf Baguette Bread
1/2 cup Olive oil
1/2 cup Mayonnaise
1(8oz) pkg. Philadelphia Cream Cheese
1 teaspoon Lemon juice
1/4 teaspoon salt
1/2 teaspoon ground White Pepper
1 Tablespoon Chives, chopped for garish
No nutrition information available
Preheat oven to 350*F.
Cut Pancetta into small pieces and fry with Garlic in 1 tablespoon Olive Oil and Butter until Pancetta is browned, drain and set aside.
While Pancetta is browning, cook Asparagus in a small amount of boiling salt water for 3-4 minutes. Remove Asparagus from water, drain and cut into 1/8-inch pieces and set aside.
Slice Baguette into 1/2-inch thick diagonal slices and brush both sides with Olive Oil and place on baking sheet and bake for 10 minutes or until lightly golden brown. *Halfway through baking turn Baguette slices and continue baking.
Meanwhile, mix together Mayonnaise, Cream Cheese, Lemon Juice, Salt and White Pepper.
Next fold in Pancetta and Asparagus, mix until well combined. Place mixture in a serving dish, sprinkle with Chives and place dish in center of a serving platter and arrange Baguette slices around dip on serving platter and serve.