The Pioneer Woman Tasty Kitchen
Profile Photo

Baked Spinach and Mushroom Dip

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Let’s dip in!

Ingredients

  • 1 cup Spinach, Fresh
  • ¾ pounds, 2-⅛ ounces, weight Mushrooms
  • 1 clove Garlic, Chopped
  • 1 Tablespoon Olive Oil
  • 1 teaspoon Salt
  • 1 can Artichoke Hearts, Drained And Chopped (14 Oz Can)
  • 7 ounces, weight Cream Cheese
  • 1 Tablespoon Butter
  • ½ cups Shredded Part-skim Mozzarella Cheese, Divided Use
  • ½ cups Sour Cream
  • 2 cups Fresh Pita Wedges Or Baked Pita Chips

Preparation

Wash and boil the spinach for about 10 minutes, then drain it and chop it up. Set aside.

Preheat the oven to 180 C.

Wash and slice the mushrooms. Then put them in a skillet over medium heat with 1 clove garlic and 1 tablespoon of olive oil. Season with salt and cook until they are softened and most of the liquid has cooked out. Remove from heat and set aside.

Drain and chop the artichokes.

In a skillet over medium heat, heat up the cream cheese with 1 tablespoon of butter, until it softens up. Then add the mushrooms, spinach and artichokes. Stir well then add 1/2 of the mozzarella cheese and the sour cream. Stir again.

Transfer mixture to a baking dish (15cmx10cm). Sprinkle with remaining 1/4 cup of mozzarella cheese.

Bake at 180 C for 15 minutes or until hot and bubbly. Serve immediately with fresh pita wedges or baked pita chips.

One Comment

You must be logged in to post a comment.

Profile photo of plumpchef

plumpchef on 7.16.2013

I think you may have forgotten the cream cheese in the ingredient list – how much do you use?

No Reviews

You must be logged in to post a review.

Related Recipes

Buffalo Broccoli and Cauliflower Bites
Profile Photo by Brie at Toaster Oven Love in Appetizers
Addictive spicy veggie bites with a lightened-up blue cheese dip. Perfect...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Coconut-Lime and Blueberry Energy Balls
Profile Photo by Paige in Appetizers
These Coconut-Lime and Blueberry Energy Balls have insane flavor and a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Pigs in a Blanket with Cheese Dip
Profile Photo by Shelby- Go Eat and Repeat in Appetizers
Step up your game day tailgate with these Pigs in a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Spinach Feta Spanakopita Triangles
Profile Photo by Noelle Saltzman in Appetizers
Spinach Feta Spanakopita Triangles look great, taste fantastic and are totally...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Intermediate


Spicy Roasted Chickpeas
Profile Photo by Silvia Ribas in Appetizers
Take your snacking game to the next level with these gluten-free...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy