Pecan-Crusted Artichoke Spread

this is made with reduced-fat ingredients. Always KISS THE COOK!!

• Ready In: 1 hr 5 mins
• Serves: 32
• Yields: 4 cups

Ingredients

• 1  tablespoon butter
• 1⁄2 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)
• 1⁄2 cup fat-free mayonnaise, dressing or 1⁄2 cup  salad dressing
• 2  cups  shredded low-fat cheddar cheese (8 oz.)
• 1⁄2 cup  grated parmesan cheese (2 oz.)
• 2  dashes  bottled hot pepper sauce
• 1⁄4 cup  finely chopped pecans
•  French baguette, sliced and toasted

Directions

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