Pecan Crusted Artichoke Dip - cooking recipe

Ingredients

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

Preparation

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