Artichoke Spinach Dip with Chopped Pecans

I love a good artichoke dip.

I have shared a couple of yummy recipes here on the blog.  There was Artichoke and Spinach Dip and  Roasted Garlic and Artichoke Dip.  Both are so good.  Since I live by the philosophy that you can never have too many good recipes I have another variation on a theme for you today.

The ladies in our neighborhood had a belated Mother’s Day luncheon last week.  We like to sit outside so we had to wait for a day when it wasn’t raining.  That day finally arrived last Friday so we jumped at the chance to get together.  Everyone was asked to bring a salad or a dessert.  I decided to bring an appetizer – I’m a rebel like that.

I don’t think anyone was disappointed though.

This recipe was shared by my friend Rachel.  Rachel knows a good recipe when she sees it.

This version uses cheddar cheese and is topped with chopped pecans.  Yum!

So if you have a holiday party or BBQ to go to this week and you are asked to bring a salad or dessert bring this instead.  I promise everyone will be glad you did.

I served it with a sliced baguette.  But it would be great with crackers or even some veggies. As a matter of fact, it would be good just straight, right off the spoon too!

Artichoke Spinach Dip with Chopped Pecans

Printable Recipe

1 Tbsp butter

1/2 C finely chopped onion

4 cloves garlic

4 C fresh spinach, roughly chopped

1 14 oz. can artichoke hearts, drained and chopped

1 8 oz. package of cream cheese

1/2 C mayo

2 C shredded cheddar cheese

1/2 C freshly grated Parmesan cheese

1/4 C chopped pecans

Preheat oven to 350 degrees.  In a medium pan melt the butter and saute onions and garlic until onions are soft.  Add in spinach and stir for about 3 minutes or until spinach is wilted.  Remove from heat.

Stir in artichokes, cream cheese, mayo, cheeses.  Put into an ungreased 1 1/2 Qt. dish.  Bake for 24-30 minutes or until hot and bubbly. Remove and add chopped pecans to the top and and return to oven and bake for 10 more minutes.