Pecan Crusted Artichoke Dip

• 1 Tbsp butter
• 1/2 c finely chopped onion
• 3 cloves garlic, minced
• 4 c coarsely chopped spinach
• 1 14 oz can artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• 1/2 c mayonnaise
• 2 c shredded cheddar cheese
• 1/2 c grated Parmesan cheese
• 2 dashes hot pepper sauce
• 1/3 c chopped pecans
• 6 pitas

1. Melt butter.
2. Saute onion and garlic for 3 minutes.
3. Add spinach.
4. Cook 3 to 5 minutes, stirring frequently. Remove from heat.
5. Stir in artichokes, softened cream cheese, mayonnaise, cheeses and hot pepper sauce.
6. Place in ungreased 1 1/2 qt casserole dish.
7. Bake at 350 degrees for 40 minutes.
8. Top with pecans.
9. Bake 10 minutes more.
10. Meanwhile, split 6 pitas horizontally.
11. Cut each half into 6 wedges.
12. Arrange in single layer on ungreased cookie sheet.
13. Bake at 350 for 6 - 10 minutes. Serve warm with dip.
14. Makes 4 c dip, 72 pita dippers.

butter, onion, garlic, spinach, hearts, cream cheese, mayonnaise, cheddar cheese, parmesan cheese, pepper sauce, pecans, pitas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=80111 (may not work)