pecan-crusted artichoke spread
(1 rating)
This spread is my jazzy version of the spinach dip of the 1990's. Slather it on baguette-style French Bread, and of course top it off with some of those pecans from our trees.
(1 rating)
Ingredients For pecan-crusted artichoke spread
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1 Tbspbutter
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1/2 conion, finely minced
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3 clovegarlic, minced
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4 ccoarsely chopped fresh spinach
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14 ozcan artichoke hearts, drained and chopped
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8 ozcream cheese, room temperature
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1/2 cmayonnaise
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2 cswiss cheese, shredded
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1/2 cparmesan cheese, shredded
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3 dashhot pepper sauce
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1/2 cpecans, finely chopped
How To Make pecan-crusted artichoke spread
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1Preheat oven to 350-degrees.
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2In a medium saucepan, melt butter over medium-high heat. Add onion and garlic. Cook for 3 minutes. Add spinach; cook 3-5 minutes or until onion is tender and the spinach is cooked, stirring frequently. Remove from heat.
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3Stir in chopped artichoke, cream cheese, mayonnaise, Swiss cheese, Parmesan cheese and hot pepper sauce.
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4Transfer to an ungreased 1 1/2 quart casserole. Bake for 40 minutes. Top with pecans; bake and addtional 10 minutes. Makes 4 cups.
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