Pecan-Crusted Artichoke and Cheese Dip


Submitted By: Mary Ann Crowell

Ingredients

  • 1/4 cup butter or margarine, divided
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups fresh spinach, coarsely chopped
  • 1 can artichoke hearts, coarsely chopped
  • 1/2 cup mayonnaise
  • 3/4 cup Parmesan cheese, shredded
  • 1 (8-ounce) package four-cheese casserole recipe blend
  • 1 (8-ounce) package cream cheese, cut in pieces
  • 2/3 cup pecans, chopped
  • 1/2 cup herb-seasoned stuffing mix

    • Instructions


    Melt 3 tablespoons butter in a large skillet. Add onion and garlic and sauté until tender. Add spinach and cook over medium heat for three minutes, stirring often.
    Add artichoke hearts, mayonnaise, and all cheeses; stir until cheese melts. Spoon into a greased two-quart baking dish. Bake at 350° for 20 minutes; stir gently.
    Combine remaining butter, pecans, and stuffing mix, tossing until blended. Sprinkle
    over top and bake for an additional 15 minutes. Serve with crackers or corn chips.