 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
|
This is a twist on the spinach artichoke dips that many people are used to. I added mushrooms since I am not a fan of artichokes and the flavors compliment the spinach so well! This dip is a favorite party dip and will make you the hit of the party! Read more ! Ingredients:
2 bags of frozen spinach, cooked according to package directions |
1 large onion, chopped fine |
8 oz. shredded parmesan cheese |
2 packages of cream cheese, softened |
1 1/2 sticks butter |
6 to 8 gloves of garlic, minced(more if you love garlic) |
1 tablespoon cracked black pepper |
1 teaspoon creole spice |
8 oz. sour cream |
1 pound sliced mushrooms |
2 (8 oz.) blocks of pepper-jack cheese, cubed |
8 oz. shredded mild cheddar cheese |
salt to taste |
Directions:
1. Boil spinach according to package directions and drain well.
2. Preheat oven to 350 degrees.
3. In large skillet, cook onions,mushrooms and garlic in butter until tender.
4. Place cooked mushroom mixture in blender or processor and blend or process on high for 30 seconds or until mushrooms are finely chopped.
5. Place spinach, mushroom mixture, cream cheese,pepper-jack cheese, sour cream, Parmesan cheese, and spices in a large mixing bowl and mix well.
6. Pour spinach mixture into large baking dish.
7. Test for seasoning and adjust if needed.
8. Sprinkle with cheddar cheese and bake for 35 to 40 minutes or until golden brown.
9. Serve with tortilla chips, crackers, or toasted bread rounds.
|
|