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.

Artichoke Spinach Dip

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.

Artichoke Spinach Dip

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!

Artichoke Spinach Dip

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

Artichoke Spinach Dip with Chopped Pecans

Ingredients

  • 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

Instructions

  • 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

Comments

  1. Cat says

    Made it for a bbq (that I couldn’t attend) so I’ve not had it heated (just tasted it before I put in fridge). I thought it was great! My son took to the bbq and had the lady there bake it in her oven. He said every one raved over it. I asked if 4 cups of spinach was too much and he said, “for his taste, maybe l less cup but it was still delicious.” I was thinking myself that one less would be better for my taste. Anyway – easy and a crowd pleaser!!

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