There are two things I am freaking out about today. One: these mushrooms. Helloooooooo. Bite size morsels of my favorite spinach artichoke dip. What’s not to love about that??! And two: I am sharing my first-ever recipe video with you today. YOU GUYS. This is a BIG DEAL.
I’m so excited about it I’m getting all tongue tied just trying to put anything into words right now. So let’s just stick with the mushrooms and let the video speak for itself okay? Okaygood.
Even if you aren’t a mushroom person, which let’s be honest, a lot of people aren’t… I’m still about 99.8 percent sure you will love this appetizer/side dish/whatever you wanna call these beauties. And really, if you say spinach artichoke anything you’re going to have people lined up to get a bite of what you’re serving up. It’s a classic for a reason. Pretty much everybody and their great grandmother love spinarti dip.
- 3 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3/4 teaspoon garlic salt
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/3 cup shredded part-skim mozzarella cheese
- 3 tablespoons shredded Parmesan cheese
- 30 to 35 large fresh mushrooms, stems removed
- Additional shredded Parmesan cheese
- Preheat oven to 400°. Mix first four ingredients. Stir in artichoke hearts, spinach, mozzarella cheese and 3 tablespoons Parmesan cheese.
- Place mushrooms on foil-lined baking sheets, stem side up. Spoon about 1 tablespoon filling into each. If desired, top with additional Parmesan cheese. Bake until mushrooms are tender, 16-20 minutes.