This is the EASIEST 6 ingredient dish for all your holiday parties as an appetizer or even just as a fun snack!! You still get all the cheesy goodness but in bite size form!!
The recipe:
Preheat your oven to 400 degrees.
Prep your mushrooms by cleaning and patting dry to remove all moisture so the caps don’t get soggy. Additionally, remove all the stems. Prep your artichokes by chopping into small bite size pieces.
In a skillet on medium, add your chopped artichoke and spinach, followed by your garlic powder, onion powder, salt and pepper.
Add your Greek yogurt, parmesan, and mozzarella, combining on the heat for a few minutes, till it melts thoroughly through the veggie mixture.
Once melted to the desired consistency, add even scoops into your mushroom caps! Bake until the mushrooms are soft and the tops are golden, about 15-20 minutes in the oven at 400 degrees.
Remove and enjoy!! xx
Spinach + Artichoke Dip Mushroom Caps
Ingredients
- 2 cups artichoke hearts, diced
- 4.5 packed cups spinach
- 1/2 cup Greek yogurt
- 1/3 cup Parmesan
- 1/3 cup mozzarella
- 30-35 white button mushrooms, stemmed and washed (I used a pack and a half ~24 grams)
- Seasonings: garlic powder, onion powder, pepper and salt
Instructions
- Preheat your oven to 400 degrees.
- Prep your mushrooms by cleaning and patting dry to remove all moisture so the caps don't get soggy. Additionally, remove all the stems.
- Prep your artichokes by chopping into small bite size pieces.
- In a skillet on medium, add your chopped artichoke and spinach, followed by your garlic powder, onion powder, salt and pepper.
- Add your Greek yogurt, parmesan, and mozzarella, combining on the heat for a few minutes, till it melts thoroughly through the veggie mixture.
- Once melted to the desired consistency, add even scoops into your mushroom caps! Bake until the mushrooms are soft and the tops are golden, about 15-20 minutes in the oven at 400 degrees.
- Remove and enjoy!! xx
