Pecan Crusted Artichoke And Cheese Spread Recipes

ARTICHOKE CHEESE DIP

Steps:

• Mix all the ingredients in a 5 by 9-inch baking dish. Cook at 325 degrees for 45 minutes. Serve warm with crackers or fresh bread.

ARTICHOKE SPREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the artichoke hearts in a food processor and process until smooth. Process the cream cheese, Parmesan cheese, mayonnaise, garlic and dill with the artichoke hearts until the mixture is smooth and well blended. Transfer to a 9 inch pie pan.
• Bake in the preheated oven 10 to 15 minutes, or until bubbly and lightly brown.

PECAN CRUSTED ARTICHOKE AND CHEESE SPREAD

Steps:

• Melt 3 tablespoons butter in a large skillet; add onion and garlic; sauté until tender. Add spinach, and cook over medium heat, stirring often, for about 3 minutes. Add mayonnaise, artichoke hearts, cream cheese, Parmesan cheese, and shredded cheese, stirring until cheese melts. Spoon into a greased 2-quart baking dish. Bake at 350° for 20 minutes. Combine remaining 1 tablespoon butter, pecans, and stuffing mix, tossing until blended. Sprinkle over top, and bake 15 minutes more. Serve with pita bread chips or crackers.

LAYERED ARTICHOKE CHEESE SPREAD

Steps:

• Pat artichokes and peppers dry; set aside. Line a 3-cup bowl with plastic wrap. In a large bowl, beat cream cheese and dressing mix until smooth. In another bowl, combine the artichokes, peppers and parsley., Spread a third of the cream cheese mixture into prepared bowl; top with half of the artichoke mixture. Repeat layers. Top with remaining cream cheese mixture. Cover and refrigerate for at least 4 hours. Unmold onto a serving plate. Serve with crackers.

PECAN - CRUSTED SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 400°F.
• Combine cream cheese and mayonnaise in large bowl; add creamed spinach, artichokes, Parmesan cheese, onion and pepper.
• Place in 2-quart baking dish.
• Combine stuffing and pecans in small bowl; sprinkle over dip.
• Bake for 20 to 25 minutes or until hot and lightly browned on top.

SPINACH-ARTICHOKE STUFFED PECAN CRUSTED CHICKEN BREASTS

Steps:

• Squeeze the excess liquid from the spinach. Mix in a medium size bowl the spinach, artichoke hearts, sun dried tomatoes, and the asiago, ricotta and mozzarella cheese. Set aside.
• Combine the chopped pecans, corn flake crumbs and garlic powder in a shallow bowl.
• Whisk together the 2 eggs with the milk in another shallow bowl.
• Mix the flour, cayenne pepper, salt and Italian seasoning in a third shallow bowl.
• Pound chicken breasts to approximately 1/4 inch thickness.
• Bread each chicken breast by coating each with flour mixture, then dipping into egg mixture. Coat one side of the chicken breast with the pecan mixture.
• Put equal amounts of spinach/artichoke mixture on each chicken breast on the side that does not have the pecan coating. Roll up the chicken breast and secure with a toothpick. Place in casserole dish that has been drizzled with olive oil.
• Bake in oven preheated to 350°F for 40 minutes or until chicken is thoroughly cooked. Let set for 5 minutes before serving.

CHEESY ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix artichoke hearts, marinated artichoke hearts, green chile peppers, mayonnaise, Parmesan cheese and mozzarella cheese.
• Spread the mixture in a small baking dish. Bake in the preheated oven 30 minutes, until lightly browned and bubbly.