Pecan-Crusted Spinach Artichoke Dip Recipe
Posted by Grandma Jeanne on August 3, 2010
2 10-ounce frozen spinach thawed and squeezed dried
1 8-ounce package cream cheese, softened
1/2 cup mayonnaise
1 14-ounce can artichokes hearts, drained and coarsely chopped
1/2 cup grated parmesan cheese
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 glove garlic, minced
1/3 cup crushed Pepperidge Farm herb stuffing
1/2 cup chopped pecans
Preheat oven to 400 degrees
Combine cream cheese and mayonnaise in large bowl; add spinach, artichokes, parmesan cheese, onion, garlic and salt and pepper.
Place in 2-quart baking dish
Combine stuffing and pecans and sprinkle over dip
Bake for 20-25 minutes or until lightly browned on top