Friday, October 22, 2010

Spinach Artichoke Dip

I made this dip for a Relief Society Activity last week. I just took all the things I like in Spinach & Artichoke dip recipes I've had and mixed them all together. It turned out really good.

Spinach Artichoke Dip
- Kerstin Bates
6 medium portabello mushrooms, diced
1 stick of green onion, diced
3 sliced precooked bacon, diced
3 cloves garlic, minced
2 T butter
1 28 oz can artichokes, diced
10 oz frozen chopped spinach, thawed & drained
½ c mayo
16 oz cream cheese, softened
½ c parmesan cheese, grated
5 basil leaves, diced
½ t dried dill

Cook the mushrooms, green onion, bacon and garlic in the butter in a skillet until softened. Add the spinach and cook over a medium heat until all the moisture is cooked out of the mixture. In a large bowl mix the spinach mixture, mayo, artichokes, cream cheese, parmesan, basil and dill until thoroughly mixed. Put in a 9 x 13 pan and bake at 350 for 30 mins. You can also top it with a thin layer of parmesan for a nice crust.

1 comment:

Erin said...

Whoa! How did I miss this? I guess I was too busy with those nummy crackers! :D