Post by marlaoh on Oct 29, 2004 7:48:38 GMT -6
Pecan-Crusted Artichoke Spread
1 tablespoon butter
1/2 cup finely chopped onion
3 cloves garlic, minced
4 cups coarsely chopped fresh spinach
1 14-ounce can artichoke hearts, drained and chopped
1 8-ounce package reduced-fat cream cheese (Neufchatel), softened
1/2 cup fat-free mayonnaise dressing or salad dressing
2 cups shredded reduced-fat cheddar cheese (8 oz.)
1/2 cup grated Parmesan cheese (2 oz.)
2 dashes bottled hot pepper sauce
1/4 cup finely chopped pecans
Baguette-style French bread slices, toasted
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).
1 tablespoon butter
1/2 cup finely chopped onion
3 cloves garlic, minced
4 cups coarsely chopped fresh spinach
1 14-ounce can artichoke hearts, drained and chopped
1 8-ounce package reduced-fat cream cheese (Neufchatel), softened
1/2 cup fat-free mayonnaise dressing or salad dressing
2 cups shredded reduced-fat cheddar cheese (8 oz.)
1/2 cup grated Parmesan cheese (2 oz.)
2 dashes bottled hot pepper sauce
1/4 cup finely chopped pecans
Baguette-style French bread slices, toasted
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).