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Let’s dip in!
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.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!