Spinach Artichoke Dip

Kathryn is the official maker of this dip

  • 1 can artichoke hearts, chopped and drained
  • 1 1/3 cup mayonnaise
  • 1 cup grated parmesan cheese
  • 1 garlic clove, minced
  • 16 0z. frozen spinach, thawed and squeezed
  • ¾ cup sour cream
  • ½ cup mozarella

Mix everything together and heat for 20-25 minutes in 350 oven.  Serve with taco chips.

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Stuffed Mushrooms

  • 4 T. plus 2 t. bacon grease or olive oil
  • 1 cup chopped onion
  •  ¾ t. salt; ½ t. pepper
  • 8 oz. goat cheese, at room temperature
  • 2 T. heavy cream
  • ¼ t. ground nutmeg
  • 1 10 oz. frozen chopped spinach, thawed
  • ½ lb. bacon, cooked and finely chopped
  • 36 white mushrooms, uniform in size, stems removed

Prehead oven to 350 degrees.

Heat the 2 t. ob bacon grease in a medium nonstick skillet over med. Heat.  Add the onion and seaon with salt and pepper.  Cook until onion is tender, 5-7 mins.  Transfer to a medium bowl and let cool.  When cool, add the goat cheese, cream, and nutmeg, and 1/8 t. of the pepper. Stir until well mixed.
Squeeze the spinach to remove all liquid.  Add spinach to bacon and onion mixture.  Refrigerate until ready to use.

Heat 2 more tablespoons of the bacon grease in a large nonstick skillet over medium heat.  Add half of the mushrooms and seadon with ¼ t. salt and 1/8 t. pepper.  Cook the mushrooms until brown and tender, about 4 minutes per side.  Transfer to a paper towel lined baking sheet, top side up.  Do same with remaining mushrooms.

To Assemble: Place 1 heaping t. of spinach filling in the center of the bottom of each mushroom.  Bake until warm, 5 to 7 minutes; serve warm.

Makes 36 stuffed mushroom