The Pioneer Woman Tasty Kitchen
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Baked Spinach and Mushroom Dip

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Level: Easy

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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

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plumpchef on 7.16.2013

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

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