pecan-crusted artichoke spread
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.
prep time
cook time
method
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yield
Ingredients
- 1 tablespoon butter
- 1/2 cup onion, finely minced
- 3 cloves garlic, minced
- 4 cups coarsely chopped fresh spinach
- 14 ounces can artichoke hearts, drained and chopped
- 8 ounces cream cheese, room temperature
- 1/2 cup mayonnaise
- 2 cups swiss cheese, shredded
- 1/2 cup parmesan cheese, shredded
- 3 dashes hot pepper sauce
- 1/2 cup pecans, finely chopped
How To Make pecan-crusted artichoke spread
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Step 1Preheat oven to 350-degrees.
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Step 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.
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Step 3Stir in chopped artichoke, cream cheese, mayonnaise, Swiss cheese, Parmesan cheese and hot pepper sauce.
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Step 4Transfer to an ungreased 1 1/2 quart casserole. Bake for 40 minutes. Top with pecans; bake and addtional 10 minutes. Makes 4 cups.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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