Real Recipes From Real Home Cooks ®

pecan-crusted artichoke spread

(1 rating)
Recipe by
Marsha Gardner
Florala, AL

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 rating)

Ingredients For pecan-crusted artichoke spread

  • 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
    hot pepper sauce
  • 1/2 c
    pecans, finely chopped

How To Make pecan-crusted artichoke spread

  • 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.

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