Pecan-Crusted Artichoke Spread

Ingredients

1 Tablespoon butter

1/2 cup finely chopped onion

3 cloves garlic

4 cups coarsely chopped fresh spinach

14-ounce can artichoke hearts, drained and chopped

8-ounce package reduced-fat cream cheese, softened

1/2 cup fat-free mayonnaise

2 cups shredded cheddar cheese

1/2 cup grated Parmesan cheese

2 dashes bottled hot pepper sauce

1/4 cup finely chopped pecans

Baguette-style bread slices, toasted

Heat oven to 350F. 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, cheddar cheese, Parmesan cheese, and hot pepper sauce.

Transfer to an ungreased 1 1/2-quart casserole. Bake for 40 minutes. Top with pecans; bake for 10 minutes more.

Serve with toasted bread slices. Makes 4 cups spread.

Chef Bev Shaffer * Mustard Seed's Cooking School Director * December 30, 2005

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