Pecan Crusted Artichoke Spread Recipes

Steps:

• 1. Preheat oven to 350-degrees.
• 2. In a medium saucepan, melt butter over medium-high heat. Add onion and garlic. Cook for 3 minutes. Add spinach; cook 3-5 minutes or until onion is tender and the spinach is cooked, stirring frequently. Remove from heat.
• 3. Stir in chopped artichoke, cream cheese, mayonnaise, Swiss cheese, Parmesan cheese and hot pepper sauce.
• 4. Transfer to an ungreased 1 1/2 quart casserole. Bake for 40 minutes. Top with pecans; bake and addtional 10 minutes. Makes 4 cups.

Steps:

• In a large skillet, bring 3 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., In a large resealable plastic bag, combine the vinegar, soy sauce, sugar and oil. Add the asparagus; seal bag and turn to coat. Refrigerate for up to 3 hours. , Drain and discard marinade. Sprinkle asparagus with pecans.

Steps:

• Melt 3 tablespoons butter in a large skillet; add onion and garlic; sauté until tender. Add spinach, and cook over medium heat, stirring often, for about 3 minutes. Add mayonnaise, artichoke hearts, cream cheese, Parmesan cheese, and shredded cheese, stirring until cheese melts. Spoon into a greased 2-quart baking dish. Bake at 350° for 20 minutes. Combine remaining 1 tablespoon butter, pecans, and stuffing mix, tossing until blended. Sprinkle over top, and bake 15 minutes more. Serve with pita bread chips or crackers.

Steps:

• Preheat oven to 400°F.
• Combine cream cheese and mayonnaise in large bowl; add creamed spinach, artichokes, Parmesan cheese, onion and pepper.
• Place in 2-quart baking dish.
• Combine stuffing and pecans in small bowl; sprinkle over dip.
• Bake for 20 to 25 minutes or until hot and lightly browned on top.