Fall

SPINACH ARTICHOKE AND MUSHROOM DIP

January  9, 2015
Author Notes

An amazing recipe published by Juli on food.com that I tweaked to give it my own flare. Great as an appetizer if you like entertaining ! —Afrovitalityeats

  • Serves 2-4
Ingredients
  • 1 cup Cooked baby spinach
  • 1/2 cup chopped artichoke hearts
  • 1 cup finely chopped baby bellas
  • 1/2 cup Parmesean cheese
  • 2/3 cup Cream cheese
  • 1/4 cup Sour cream
  • 1/3 cup veganaise
  • 1 tablespoon unsalted butter
  • 2 cloves garlic minced
  • Pinch salt
  • Pinch black pepper
In This Recipe
Directions
  1. Preheat Oven to 375
  2. Melt butter in a skillet , add mushrooms , dash of salt and pepper and cook for ~3-5 or until soft. Set aside to cool
  3. Then combine all ingredients in a bowl and mix well. (Add salt and pepper to taste)
  4. Transfer mixture to an oven save glass bowl or pan and bake for ~ 25 minutes
  5. Serve immediately with bread (or chips or cracker or toast)

See Reviews

See what other Food52ers are saying.

Review