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

Kolokithokeftedes (Greek Zucchini Fritters)
Profile Photo by Nam | The Culinary Chronicles in Appetizers
Kolokithokeftedes are wonderfully crispy and perfect Greek zucchini fritters.
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: 9 Level: Easy


Roasted Garlic Avocado White Bean Dip
Profile Photo by Queen of My Kitchen in Appetizers
Vegan and gluten-free with fresh basil. Packed with fiber and only...
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: 10 Level: Easy


Island Time Trail Mix
Profile Photo by Stephanie | Worth Whisking in Appetizers
A snack that whisks you off to long, lazy days on...
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: 14 Level: Easy


Summer Peach Panzanella
Profile Photo by Aimee Pruett in Appetizers
This summer peach panzanella is juicy, crunchy, and the perfect refreshing...
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


Cinnamon Wonton Chips with Fruit Salsa
Profile Photo by Stacey @ Bake.Eat.Repeat. in Appetizers
Quick and easy cinnamon wonton chips with fruit salsa that is...
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