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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 Time
    Prep: 20 min. Bake: 20 minutes
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • 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
  • For less mess and drier spinach, try a cone-shaped coffee filter. Simply divide spinach into six portions; transfer each to the coffee filter, and wring dry. Easy squeezy!
  • Nutrition Facts
    1 appetizer: 243 calories, 18g fat (8g saturated fat), 35mg cholesterol, 461mg sodium, 12g carbohydrate (3g sugars, 4g fiber), 10g protein.
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