Pecan Crusted Artichoke Dip
Creamy, cheesy artichoke dip with a crunchy pecan topping, perfect for parties and gatherings, blending savory flavors of spinach, artichokes, and cheese with a spicy kick.
Ingredients
Instructions
- Melt butter over medium heat in a skillet.
- Add chopped onions and minced garlic; cook for three minutes.
- Add thawed and squeezed dry spinach; cook for 3 to 5 minutes, stirring frequently.
- Remove from heat and stir in chopped artichoke hearts, cream cheese, mayonnaise, cheddar cheese, Parmesan cheese, and hot sauce.
- Transfer the mixture to an ungreased 1 1/2-quart casserole dish.
- Bake at 350°F (175°C) for 40 minutes.
- Top with chopped pecans and bake for an additional 10 minutes.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine to the sautéed onions and garlic. If you don't have Parmesan cheese, you can substitute with Pecorino Romano. To make this dish lighter, use Greek yogurt instead of mayonnaise. For an extra crunch, try mixing in some crushed cornflakes similar to those used in Cornflake Pecan Dreams.
Serving Suggestions
Serve this Pecan Crusted Artichoke Dip warm with tortilla chips, toasted baguette slices, or fresh vegetable sticks for dipping. It pairs beautifully with a crisp salad or as part of a larger appetizer spread. This dish is perfect for gatherings and can be complemented by other American recipes for a delightful buffet.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, place the dip in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave it in short intervals, stirring frequently to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Crusted Artichoke Dip contains roughly 803 calories, with 10g protein, 20g carbohydrates, and 79g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 665mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dip ahead of time?
Yes, you can prepare the dip up to a day in advance. Assemble all the ingredients in the casserole dish but do not bake. Cover it tightly and refrigerate, then bake when you're ready to serve. It may take a few extra minutes in the oven if it's cold from the fridge.
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, you'll need about 6 cups. Sauté it until wilted, then squeeze out the excess moisture before mixing it with the other ingredients. This will give the dip a fresher taste while still retaining its creamy texture.
What can I substitute for cream cheese?
If you're looking for a lighter alternative, you can use neufchâtel cheese, which has less fat than cream cheese. Alternatively, for a dairy-free option, try using a cashew cream or a vegan cream cheese. Both will provide a similar creamy consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).