Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 4 Ratings
Source: Better Homes and Gardens

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Recipe Summary test

prep:
25 mins
bake:
35 mins at 350°
Servings:
16
Yield:
4 cups dip
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Pecan-Crusted Artichoke Dip

Ingredients

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Directions

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  • 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.

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Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Nutrition Facts (Pecan-Crusted Artichoke Dip)

76 calories; total fat 4g; saturated fat 2g; cholesterol 13mg; sodium 198mg; carbohydrates 6g; fiber 1g; protein 4g.

Toasted Pita Chips

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews

4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0