Artichoke spinach dip meets the stuffed mushroom and the result is divine, absolutely divine!
If you had to narrow down your favorite appetizers, what would they be? Two of my favorite appetizers happen to be stuffed mushrooms and creamy artichoke spinach dip. This week I had a brilliant idea while I was trying to debate which one I should make. What if… what if my two favorite appetizers were to hook up? Would they like each other? Would it work out? It did and the result was everything I had dreamed of (Okay, I really don’t dream about mushrooms and artichokes, promise).
Meet Artichoke and Spinach Stuffed Mushrooms. They combine everything you love about the popular dip with the ever-so-popular stuffed mushroom. I started with my favorite recipe for artichoke spinach dip, and spiced it up a little, because well, I like spice. Then I prepped a bunch of large white button mushrooms by popping out the stems and washing them so very gently with a damp cloth. I carefully scooped a healthy spoonful of (spicy) artichoke and spinach dip on top, then baked them in the oven until they were just perfect.
And the best part? I had leftover dip, and I always have fresh baguette on hand, so while the mushrooms were baking, I got to snack on one of my favorite dips. I could have, of course, saved the leftover artichoke spinach dip to make more mushrooms, but this way I got the best of both worlds!
Seriously people, if you love artichoke spinach dip, and you love stuffed mushrooms, this combo of Artichoke and Spinach Stuffed Mushrooms is a no brainer. Enjoy!
- 16 stuffing mushrooms, washed and stems removed (I used large button mushrooms)
- 1 package frozen spinach, thawed and drained
- 1-14 oz can of small artichoke hearts, drained and chopped
- 6 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayo
- 2/3 cup Parmesan Cheese, grated
- 1/2 teaspoon red pepper flake (Optional)
- Splash of hot sauce (Optional)
- 1/8 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pre-heat your oven to 350 degrees.
- In a small saucepan, add spinach, artichoke hearts, and 1 cup of water. Bring to a boil, then reduce heat and simmer for 3-5 minutes.
- White the spinach and artichokes are simmering, cut the cream cheese into cubes and warm in the microwave for about 1 minute.
- Remove spinach and artichokes from heat, and drain really well.
- Return the spinach and artichokes to the pan, and with the heat on low, stir in cream cheese, sour cream, mayo, and parmesan cheese. Continue stirring until all ingredients are incorporated.
- Stir in garlic powder, salt, black pepper, and red pepper flake if desired.
- On a rimmed baking sheet, lay out the mushrooms. Scoop a large spoonful of artichoke and spinach mixture into each mushroom.
- Bake for 15-20 minutes, then serve immediately.
- You may have extra dip leftover, either stuff more mushrooms, or enjoy it with fresh baguette or crackers.
Dip adapted from Alton Brown