Pecan-Crusted Artichoke Spread
cup finely chopped onion
cloves garlic, minced
cups coarsely chopped fresh spinach
14 ounce can artichoke hearts, drained and chopped
8 ounce package reduced-fat cream cheese (Neufchatel), softened
cup fat-free mayonnaise dressing or salad dressing
cups shredded reduced-fat cheddar cheese (8 oz.)
cup grated Parmesan cheese (2 oz.)
dashes bottled hot pepper sauce
cup finely chopped pecans
Baguette-style French bread slices, toasted
- 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.
- Transfer to an ungreased 1-1/2-quart casserole. Bake for 40 minutes. Top with pecans; bake for 10 minutes more.
- 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