Best Pecan Crusted Artichoke Spread Recipes

Pecan Crusted Artichoke and Cheese Spread image

Number Of Ingredients 12

4 tablespoons butter, divided
1 medium onion, diced
2 garlic cloves, minced
1 cup chopped frozen spinach, thawed, drained
1/2 cup mayonnaise
1 (14-ounce) jar artichoke hearts, drained and chopped
1 (8-ounce) package cream cheese, cut in cubes
3/4 cup grated Parmesan cheese
1 (8-ounce) package 4-cheese blend shredded cheese
2/3 cup chopped pecans
1/2 cup herb seasoned stuffing mix
Pita chips or sturdy cracker

Steps:

Melt 3 tablespoons butter in a large skillet; add onion and garlic; sauté until tender. Add spinach, and cook over medium heat, stirring often, for about 3 minutes. Add mayonnaise, artichoke hearts, cream cheese, Parmesan cheese, and shredded cheese, stirring until cheese melts. Spoon into a greased 2-quart baking dish. Bake at 350° for 20 minutes. Combine remaining 1 tablespoon butter, pecans, and stuffing mix, tossing until blended. Sprinkle over top, and bake 15 minutes more. Serve with pita bread chips or crackers.

Nutrition Facts : Nutritional Facts Serves

Pecan-Crusted Artichoke Spread image

Provided by Marsha Gardner

Number Of Ingredients 11

1 Tbsp butter
1/2 c onion, finely minced
3 clove garlic, minced
4 c coarsely chopped fresh spinach
14 oz can artichoke hearts, drained and chopped
8 oz cream cheese, room temperature
1/2 c mayonnaise
2 c swiss cheese, shredded
1/2 c parmesan cheese, shredded
3 dash(es) hot pepper sauce
1/2 c pecans, finely chopped

Steps:

1. Preheat oven to 350-degrees.
2. In 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.
3. Stir in chopped artichoke, cream cheese, mayonnaise, Swiss cheese, Parmesan cheese and hot pepper sauce.
4. Transfer to an ungreased 1 1/2 quart casserole. Bake for 40 minutes. Top with pecans; bake and addtional 10 minutes. Makes 4 cups.