Last Saturday my friends and I organized a small raclette BBQ and made some dips. My friends seemed to be all in love with this warm spinach, artichoke and mushroom one so here I am today sharing with you my recipe.
Easy, tasty and quick as usual. Make it for your July 4th party, it will impress your guests!
- 1 cup boiled spinach
- 1 tablespoon butter
- 200 g cream cheese
- 1 garlic clove, chopped
- 1 tbsp. olive oil
- 400 g mushrooms
- 1 (14-oz.) can artichoke hearts, drained and chopped
- 1/2 cup sour cream
- 1/2 cup shredded part-skim mozzarella cheese, divided
- Fresh pita wedges or baked pita chips
Wash and boil the spinach, then drain them and chop them up. Set aside
Wash and slice up the mushrooms, then sauté’ them in a skillet with 1 clove garlic and 1 tbsp. of olive oil. Set aside.
Drain and chop the artichokes
In a skillet heat up the cream cheese with 1 tbsp. of butter, until it soften up
add the mushrooms, spinach and artichokes
stir well then add 1/2 of the mozzarella cheese and the sour cream. Stir well
Transfer mixture to a baking dish. Sprinkle with remaining 1/4 cup mozzarella cheese
Bake at 180 C for 15 minutes or until hot and bubbly. Serve immediately with fresh pita wedges or baked pita chips.