SPINACH, MUSHROOM & ARTICHOKE DIP

I don’t know about you, but whenever I eat a nice dinner out somewhere and my husband asks me what I’d like for an appetizer, I always, always, always choose spinach dip! It is hands-down, my all-time fav!

Although I love a good spinach dip, I don’t always feel like going out for dinner to have it…

This got me a’thinkin’ again… Why don’t I just create my own delicious spinach dip recipe so I can make it at home, whenever I like!

So here we go!

(Psst! This recipe will make one large dip, or two smaller dips – one for now and one for later!)

Ingredients that you will need:

  • 8 oz of Cream Cheese
  • ½ cup of Mayo
  • ½ cup of grated Parmesan Cheese
  • ¾ cups of grated Cheddar Cheese
  • 2 cups of chopped Spinach
  • 6 oz of chopped Artichokes
  • 1 small finely diced Onion
  • 4 large finely diced White Mushrooms    
  • 4 dashes of Frank’s Red Hot Sauce
  • 1 Tbsp of Margarine or Butter
  • ¼ Tsp of crushed Garlic
  • ¼ Tsp of Salt
  • ¼ Tsp of Black Pepper           

Instructions to follow:

Step One: In a medium sized frying pan, sauté the mushrooms, onions and garlic in the margarine or butter, over medium heat, for about 5 minutes. Then add in the spinach and continue sautéing for another 3 to 5 minutes.

Step Two: While your mushrooms, onions, garlic and spinach are sautéing, soften the cream cheese in a large bowl. I find forty seconds in the microwave usually works perfect!

Step Three: Add the mayo, parmesan cheese, artichokes, hot sauce, salt and pepper to the cream cheese mixture, and mix well.

Step Four: Combine the sautéed mixture with the cream cheese mixture.

Step Five: Split the mixture into two small baking dishes or one large baking dish, and cover the top with the cheddar cheese.

Step Six: Cover with tin foil and bake in the oven for about 20 minutes at 350 degrees Fahrenheit.

Step Seven: Serve with Tostito’s chips or your favorite crackers… and enjoy!

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