Artichoke Mushroom Dip Recipes

ARTICHOKE DIP-STUFFED MUSHROOMS

Steps:

• Heat oven to 450ºF.
• Place wire rack on foil-covered rimmed baking sheet; place mushrooms, cap sides up, on rack.
• Bake 15 min. Drain mushrooms on paper towel-covered plate. Remove wire rack and discard foil (with mushroom liquid) from baking sheet.
• Combine remaining ingredients; spoon into mushrooms. Return to baking sheet (without rack).
• Bake 10 min. or until heated through.

SPINACH & ARTICHOKE-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Combine oil, garlic powder, 1/4 teaspoon pepper and 1/8 teaspoon salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
• Meanwhile, combine spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Drain as much water as possible from the spinach, then transfer to a medium bowl. Add artichokes, cream cheese, Parmesan and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir well to combine. Divide the mixture between the mushrooms and bake until hot, 7 to 10 minutes.

ARTICHOKE STUFFED MUSHROOMS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
• Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

CHEESE-TRIO ARTICHOKE & SPINACH DIP

Steps:

• In a large skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer., In a large bowl, combine the mayonnaise, cream cheese, 1 cup Parmesan cheese and 3/4 cup mozzarella cheese. Add the mushroom mixture, artichokes, spinach and red pepper., Transfer to a 3-qt slow cooker. Sprinkle with remaining cheeses. Cover and cook on low for 2-3 hours or until heated through. Serve with baguette slices.

WILD MUSHROOM AND ARTICHOKE DIP

Steps:

• Preheat oven to 350°.
• Heat oil in a large nonstick skillet over medium-high heat. Add mushroons; sauté 5 minutes or until tender. Combine mushrooms and remaining ingredients except cooking spray in a large bowl stifling until well blended.
• Spoon mixture into a 2-quart casserole coated with cooking spray. Bake at 350 for 30 minutes or until thoroughly heated.

LINDA'S EXCELLENT ARTICHOKE AND SPINACH DIP

Steps:

• Lightly grease a large baking dish.
• Mix all ingredients.
• Place in baking dish and bake at 350 degrees 35-45 minutes.
• Serve with wheat crackers or chips.

ARTICHOKE SPINACH DIP STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F.
• First, remove the mushroom stems by pushing each one toward you, then away from you. It will pop right out. (Save them to add to another recipe.) Swish and rub the mushroom tops in a large bowl of cold water to get them clean. Then, lay them open side down on a kitchen towel to dry.
• While the mushrooms dry, mix together the cream cheese, spinach, artichoke hearts, parmesan, garlic powder, 1/2 tsp. kosher salt, and red pepper flakes.
• In a small bowl, stir together olive oil, 1/4 tsp. salt, and Italian seasoning. Use a basting brush or your fingers to lightly rub the outside of the mushrooms with the oil mixture.
• Place the mushrooms open side up on a baking sheet. Use a small disher or spoon to place a heaping scoop of dip mixture into each mushroom, pressing it down to make sure it fills the opening. Press a small amount of feta cheese on top of each stuffed mushroom.
• Bake in preheated oven for 20-25 minutes until filling is hot and bubbly and feta is starting to brown. Mushrooms will drain some brown liquid during cooking, so drain on paper towels before serving if you don't want that liquid on your serving plate. These taste just as good even after they have cooled down!

THE BEST SPINACH ARTICHOKE DIP

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
• Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
• Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

WILD MUSHROOM AND ARTICHOKE DIP

Steps:

• Preheat the oven to 350°F. Coat a 2 quart casserole dish with cooking spray.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add mushrooms and sauté 5 minutes, or until tender. Combine mushrooms and remaining ingredients, stirring until well-blended.
• Spoon the mixture into prepared dish. Bake for 30 minutes or until thoroughly heated (bubbly).
• Serve hot with sliced baguette.

ARTICHOKE MUSHROOM DIP

Steps:

• Preheat oven to 350 degrees. Saute onion and garlic over medium heat in oil until transparent, about 5 minutes. Add mushrooms and cook until brown and soft. Season with salt and pepper. Set aside. Roughly chop artichoke hearts. Combine artichoke hearts in baking dish with cheese, mayonnaise, lemon juice. Add mushroom mixture and combine well. Season with salt and pepper, if necessary. Bake at 350 degrees until heated through and slightly brown on top.