Pecan-Crusted Artichoke Spread

Marsha Gardner

By
@mrdick1950

This spread is my jazzy version of the spinach dip of the 1990's. Slather it on baguette-style French Bread, and of course top it off with some of those pecans from our trees.


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Ingredients

1 Tbsp
butter
1/2 c
onion, finely minced
3 clove
garlic, minced
4 c
coarsely chopped fresh spinach
14 oz
can artichoke hearts, drained and chopped
8 oz
cream cheese, room temperature
1/2 c
mayonnaise
2 c
swiss cheese, shredded
1/2 c
parmesan cheese, shredded
3 dash(es)
hot pepper sauce
1/2 c
pecans, finely chopped

Directions Step-By-Step

1
Preheat oven to 350-degrees.
2
In a medium saucepan, melt butter over medium-high heat. Add onion and garlic. Cook for 3 minutes. Add spinach; cook 3-5 minutes or until onion is tender and the spinach is cooked, stirring frequently. Remove from heat.
3
Stir in chopped artichoke, cream cheese, mayonnaise, Swiss cheese, Parmesan cheese and hot pepper sauce.
4
Transfer to an ungreased 1 1/2 quart casserole. Bake for 40 minutes. Top with pecans; bake and addtional 10 minutes. Makes 4 cups.

About this Recipe

Dietary Needs: Vegetarian