PECAN CRUSTED ARTICHOKE DIP
1 stick butter or margarine
1/2 medium onion, chopped
2 cloves garlic, minced
1 bag (6 oz) fresh baby spinach (finely chopped, stems removed)
1 can (13 3/4 oz) artichoke hearts (drained & chopped)
1 (8 oz) pkg cream cheese, cubed
1/2 cup quality mayonnaise
3/4 cup (3 oz) shredded parmesean cheese
1 (8 oz) pkg Kraft Classic Melts (Cheddar, Jack & American - shredded)
2/3 to 3/4 finely chopped pecans
1/2 to 3/4 cup herb-seasoned stuffing mix (I use Pepperidge Farm & keep leftovers in freezer and use year long)
In non-stick pan saute’ onion & garlic in 3/4 stick butter or margarine
Add spinach & cook over medium heat for 3 minutes
Add artichoke hearts, cream cheese, mayonnaise and all cheeses, stirring until cheeses melt.
Spoon into a greased 2 quart baking dish
Combine remaining butter, pecans & stuffing mix
Mix until blended (may need to add more butter if it is too dry)
Sprinkle all over the top and bake at 350 for 30 to 35 minutes
Serve with Wheat Thins - yummy!
Yum!