Pecan-Crusted Artichoke Spread
Recipe from
Better Homes and Gardens
Canned artichokes make this hot appetizer spread fast and simple to make.
Servings:
4 cups spread
Ingredients
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1 tablespoonbuttersee savings
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1/2 cupfinely chopped onionsee savings
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3 clovesgarlic, mincedsee savings
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4 cupscoarsely chopped fresh spinachsee savings
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1 14-ounce canartichoke hearts, drained and choppedsee savings
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1 8-ounce packagereduced-fat cream cheese (Neufchatel), softenedsee savings
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1/2 cupfat-free mayonnaise dressing or salad dressingsee savings
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2 cupsshredded reduced-fat cheddar cheese (8 oz.)see savings
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1/2 cupgrated Parmesan cheese (2 oz.)see savings
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2 dashesbottled hot pepper saucesee savings
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1/4 cupfinely chopped pecanssee savings
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Baguette-style French bread slices, toastedsee savings
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 information
Per serving: Calories 23, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 4 mg, Sodium 71 mg, Carbohydrate 1 g, Fiber 0 g, Protein 1 g. Percent Daily Values are based on a 2,000 calorie diet.
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