Pecan-Crusted Artichoke Spread

• 1 tablespoon butter
• 12 cup finely chopped onion
• 3 garlic cloves, minced
• 4 cups coarsely chopped fresh spinach
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (8 ounce) package low-fat cream cheese, softened (Neufchatel)
• 12 cup fat-free mayonnaise, dressing or 12 cup salad dressing
• 2 cups shredded low-fat cheddar cheese (8 oz.)
• 12 cup grated parmesan cheese (2 oz.)
• 2 dashes bottled hot pepper sauce
• 14 cup finely chopped pecans
• French baguette, sliced and toasted

1. Preheat oven to 350 degree.
2. In a medium saucepan, melt butter over medium-high heat.
3. Add onion and garlic; cook for 3 minutes.
4. Add spinach; cook for 3 to 5 minutes more or until onion is tender and spinach is cooked, stirring frequently.
5. Remove from heat.
6. Stir in chopped artichoke hearts, cream cheese, mayonnaise dressing, cheddar cheese, Parmesan cheese, and hot pepper sauce.
7. Transfer to an ungreased 1-1/2-quart casserole.
8. Bake for 40 minutes.
9. Top with pecans; bake for 10 minutes more.
10. Serve with toasted bread slices.

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

Taken from www.food.com/recipe/pecan-crusted-artichoke-spread-128686 (may not work)