Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Stuffing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cup butter or margarine, divided
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 cups coarsely chopped fresh spinach
- 1 can artichoke hearts, drained and chopped (14 oz)
- 1 pkg. cream cheese, cut up (8 oz)
- ½ cup mayonnaise
- ¾ cup (3 oz) shredded Parmesan cheese, such as Sargento Fancy Supreme
- ⅔ cup chopped pecans
- ½ cup herb seasoned stuffing mix
Directions
Melt 3 tbsp butter in large skillet.
Add onion and garlic.
Sauté until tender.
Add chopped fresh spinach and cook over medium heat, stirring often, 3 minutes.
Add artichoke hearts and next 4 ingredients, stirring until cheese melts.
Spoon into a greased 2 quart baking dish.
Bake at 350°F for 20 minutes.
Stir gently.
Combine remaining 1 tbsp butter, pecans and stuffing mix.
Toss until blended.
Sprinkle over top of artichoke mixture.
Bake 15 more minutes.
Serve spread with pita chips or French bread.
Category:Cathy's Recipes
Category:Spread Recipes
Category:Appetizer Recipes
Category:Spinach Recipes
Category:Artichoke Recipes
Category:Cream cheese Recipes
Category:Mayonnaise Recipes
Category:Parmesan cheese Recipes
Category:Pecan Recipes
Category:Stuffing mix Recipes