Pecan-Crusted Artichoke Dip

Prep Time:
25 mins
Bake Time:
35 mins
Total Time:
25 mins
4 cups dip


  • 1 tablespoon butter

  • 1 medium onion, finely chopped (1/2 cup)

  • 3 cloves garlic, minced

  • 4 cup coarsely chopped fresh spinach

  • 2 cup shredded cheddar cheese (8 ounces)

  • 1 14 ounce can artichoke hearts, drained and chopped

  • 1 8 ounce package reduced-fat cream cheese (Neufchâtel), softened

  • ½ cup grated Parmesan cheese

  • ½ cup mayonnaise

  • 2 dashes bottled hot pepper sauce

  • ¼ cup chopped pecans

  • Toasted Pita Chips

Toasted Pita Chips

  • 6 pita bread rounds


  1. Preheat oven to 350 degrees F. In a large skillet, heat butter over medium-high heat. Add onion and garlic; cook for 3 minutes. Add spinach; cook for 3 to 5 minutes or until spinach and onion are tender, stirring frequently. Remove from heat.

  2. Stir in cheddar cheese, artichoke hearts, cream cheese, Parmesan cheese, mayonnaise, and hot pepper sauce. Transfer mixture to an ungreased 1-1/2-quart casserole or souffle dish.

  3. Bake, uncovered, for 25 minutes. Sprinkle with pecans. Bake, uncovered, for 10 to 15 minutes more or until heated through and pecans are toasted. Serve with Toasted Pita Chips. Makes 16 servings.

Toasted Pita Chips

  1. Split pita bread rounds in half horizontally; cut each half into six wedges. Arrange pita wedges in a single layer on an ungreased baking sheet. Bake in a 350 degree F oven for 6 to 10 minutes or until golden, turning once.

Nutrition Facts (per serving)

76 Calories
4g Fat
6g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 76
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 13mg 4%
Sodium 198mg 9%
Total Carbohydrate 6g 2%
Protein 4g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.