Baked Spinach and Mushroom Dip Recipe

Name: Baked Spinach and Mushroom Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Spinach, Fresh; 3/4 pounds, 2-18 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; 1/2 cups Shredded Part-skim Mozzarella Cheese, Divided Use; 1/2 cups Sour Cream; 2 cups Fresh Pita Wedges Or Baked Pita Chips

Servings: persons

1 cup Spinach, Fresh
3/4 pounds, 2-18 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
1/2 cups Shredded Part-skim Mozzarella Cheese, Divided Use
1/2 cups Sour Cream
2 cups Fresh Pita Wedges Or Baked Pita Chips

1
Wash and boil the spinach for about 10 minutes, then drain it and chop it up.
2
Set aside.
3
Preheat the oven to 180 C.
4
Wash and slice the mushrooms.
5
Then put them in a skillet over medium heat with 1 clove garlic and 1 tablespoon of olive oil.
6
Season with salt and cook until they are softened and most of the liquid has cooked out.
7
Remove from heat and set aside.
8
Drain and chop the artichokes.
9
In a skillet over medium heat, heat up the cream cheese with 1 tablespoon of butter, until it softens up.
10
Then add the mushrooms, spinach and artichokes.
11
Stir well then add 1/2 of the mozzarella cheese and the sour cream.
12
Stir again.
13
Transfer mixture to a baking dish (15cmx10cm).
14
Sprinkle with remaining 1/4 cup of mozzarella cheese.
15
Bake at 180 C for 15 minutes or until hot and bubbly.
16
Serve immediately with fresh pita wedges or baked pita chips.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Spinach, Fresh, 3/4 pounds, 2-18 ounces, weight Mushrooms, 1 clove Garlic, Chopped, 1 Tablespoon Olive Oil, and more.

Yes, Baked Spinach and Mushroom Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baked Spinach and Mushroom Dip

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