Pecan-Crusted Artichoke Spread

Canned artichokes make this hot appetizer spread fast and simple to make.

Pecan-Crusted Artichoke Spread Enlarge Image
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7 users rated this recipe an average rating of 3.5
Makes:
64 servings
Serving Size:
1 tablespoon
Prep:
25 mins
Bake:
40 mins to 50 mins 350°F
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Pecan-Crusted Artichoke Spread

Ingredients
1
tablespoon butter
1/2
cup finely chopped onion
3
4
cups coarsely chopped fresh spinach
1
14 ounce can artichoke hearts, drained and chopped
1
8 ounce package reduced-fat cream cheese (Neufchatel), softened
1/2
cup fat-free mayonnaise dressing or salad dressing
2
cups shredded reduced-fat cheddar cheese (8 oz.)
1/2
cup grated Parmesan cheese (2 oz.)
2
dashes bottled hot pepper sauce
1/4
cup finely chopped pecans
 
Baguette-style French bread slices, toasted

Directions

  1. Preheat oven to 350 degree F. In a medium saucepan, melt butter over medium-high heat. Add onion and garlic; cook for 3 minutes. Add spinach; cook for 3 to 5 minutes more or until onion is tender and spinach is cooked, stirring frequently. Remove from heat. Stir in chopped artichoke hearts, cream cheese, mayonnaise dressing, cheddar cheese, Parmesan cheese, and hot pepper sauce.
  2. Transfer to an ungreased 1-1/2-quart casserole. Bake for 40 minutes. Top with pecans; bake for 10 minutes more.
  3. Serve with toasted bread slices. Makes 4 cups spread (sixty-four 1-tablespoon servings).

Nutrition Facts

(Pecan-Crusted Artichoke Spread)
    Per serving:
  • 23 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 4 mg chol.,
  • 71 mg sodium,
  • 1 g carb.,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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