Pecan-Crusted Artichoke Spread

1
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.

Rating:

★★★★★ 1 vote

Comments:

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

How to Make Pecan-Crusted Artichoke Spread

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.

Printable Recipe Card

About Pecan-Crusted Artichoke Spread

Dietary Needs: Vegetarian




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