Florentine Almond Artichoke Mounds
"I always enjoyed traditional artichoke-cheese dip, and for a party, I wanted to create a new appetizer that was a spin on that. This original creation is a bit reminiscent of the dip recipe, and works well on a buffet. —Sherry Johnston, Green Cove Springs, Florida..."
INGREDIENTS
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2 cans (14 ounces each) artichoke bottoms, drained
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1 package (16 ounces) frozen leaf spinach, thawed and squeezed dry
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3/4 cup heavy whipping cream
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3/4 cup shredded Swiss cheese
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3/4 cup chopped or sliced almonds, divided
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2 large garlic cloves, minced
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2 teaspoons prepared horseradish
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1/2 teaspoon salt
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1/4 teaspoon coarsely ground pepper
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