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I’m a snacker. The occasional dessert is nice, but my vices are typically savory and rich. One of my favorite snacks happens to be hot spinach artichoke dip. I tried buying various pre-made and frozen dips, and most were disappointingly watery and nothing like what you would order at a restaurant. I probably should have expected that, but…oh well. So, I came up with my own recipe and began making it at home. Not only is it a winning appetizer for any occasion, it serves as an excellent filling for stuffed mushrooms or phyllo cup bites. I would have posted the recipe much sooner, but I always eat the dip before I get the chance to take pictures. Here is what you will need to recreate this creamy appetizer fit for any occasion or event:
¼ tsp of minced garlic
3 tbsp of olive oil
4 cups of sliced white mushrooms
5 cups of raw spinach
1 14 oz can of artichoke hearts
2 8 oz packages of cream cheese, softened
2 tbsp of lemon juice
1 cup of grated parmesan (divide into two ½ cups)
2 cups of shredded mozzarella (divide into 2 cups)
1 cup of mayonnaise
Preheat your oven to 400 degrees F. Sautee minced garlic in olive oil for 1 minute, then, add mushrooms. Cook until mushrooms have turned golden and are “sweating”. Move mushrooms into large mixing pan and completely wilt spinach in same pan used to sauté garlic and mushrooms. Once wilted, add to same mixing pan as mushrooms. Drain can of artichoke hearts, quarter hearts and heat in pan for 1 minute.
Add to the mixing bowl along with the remainder of the ingredients save for ½ cup of parmesan and 1 cup of mozzarella. Mix with hand mixer until everything is equally blended. Spoon mixture into 9” square pan. Top mixture evenly with remainder of mozzarella and parmesan. Bake covered on center rack for 20 minutes. Then, uncover and bake for an additional 10 minutes. Serve immediately with chips or a warm artisan or pita bread.
(To use as filling for mushrooms or phyllo cups: bake uncovered at 400 degrees F on top rack for 8-12 minutes.)
This is one of my favorite recipes that I’ve created, and I cannot even tell you how many times I’ve over indulged in this. If you recreated this recipe, please post pictures on social media and tag deerwoodandjones to let me know what you think! Go ahead and follow all of my social media accounts below to stay up-to-date on my most recent recipes, craft projects and inspiration ideas.
Savor the Moment,
Natalie from Deerwood + Jones