Florentine Almond Artichoke Mounds
I always enjoyed traditional artichoke-cheese dip, and for a party, I wanted to create a new appetizer that was a spin on that. This original creation is a bit reminiscent of the dip recipe, and works well on a buffet. —Sherry Johnston, Green Cove Springs, Florida
Total TimePrep: 20 min. Bake: 20 minutes
- 2 cans (14 ounces each) artichoke bottoms, drained
- 1 package (16 ounces) frozen leaf spinach, thawed and squeezed dry
- 3/4 cup heavy whipping cream
- 3/4 cup shredded Swiss cheese
- 3/4 cup chopped or sliced almonds, divided
- 2 large garlic cloves, minced
- 2 teaspoons prepared horseradish
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- Preheat oven to 400°. Rinse artichoke bottoms; pat dry with paper towels. Combine spinach with cream, Swiss cheese and 1/2 cup almonds; mix in garlic, horseradish, salt and pepper. Place artichoke bottoms on a parchment-lined baking sheet. Mound spinach mixture on artichokes; sprinkle with remaining almonds.
- Bake until almonds turn golden brown, 20-25 minutes. Serve hot or at room temperature.
Test Kitchen tip
Nutrition Facts1 appetizer: 243 calories, 18g fat (8g saturated fat), 35mg cholesterol, 461mg sodium, 12g carbohydrate (3g sugars, 4g fiber), 10g protein.
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