Pecan-Crusted Artichoke Spread

Marsha Gardner


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.

★★★★★ 1 vote


1 Tbsp
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
2 c
swiss cheese, shredded
1/2 c
parmesan cheese, shredded
3 dash(es)
hot pepper sauce
1/2 c
pecans, finely chopped


1Preheat oven to 350-degrees.
2In 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.
3Stir in chopped artichoke, cream cheese, mayonnaise, Swiss cheese, Parmesan cheese and hot pepper sauce.
4Transfer 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