Pecan-Crusted Artichoke Spread

Origin unknown.

Pecan-Crusted Artichoke Spread

Serves 8 - 12
Prep time 25 minutes
Cook time 50 minutes
Total time 1 hours, 15 minutes


  • 1 tablespoon Butter
  • 1/2 cup Onion (finely chopped)
  • 3 cloves Garlic (minced)
  • 4 cups Fresh Spinach (coarsely chopped)
  • 1 can (14oz) Artichoke Hearts (drained and chopped)
  • 1 Package (8oz) Reduced-fat Cream Cheese (softened)
  • 1/2 cup Fat-free Mayonaise Dressing or Salad Dressing
  • 2 cups Shredded Reduced-fat Cheddar Cheese
  • 1/2 cup Grated Parmesan Cheese
  • 2 Dashes Bottled Hot Pepper Sauce
  • 1/4 cup Pecans (finely chopped)
  • Baguette-style French Bread (sliced and toasted)


Step 1 Preheat oven to 350┬║. In a medium saucepan, melt butter over medium-high heat. Add onion and garlic; cook for 3 minutes. Add spinach; cook for 3 - 5 minutes more or until onion is tender and spinach is cooked, stirring frequently.
Step 2 Remove from heat. Stir in chopped artichoke hearts, cream cheese, mayonaise dressing, cheddar cheese, parmesan cheese and hot pepper sauce.
Step 3 Transfer to an ungreased 1.5qt casserole dish. Bake for 40 minutes. Top with pecans; bake for 10 more minutes.
Step 4 Serve immediately with toasted bread slices.

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