Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon canola oil
  • 16 oz shitake mushrooms, stems removed and chopped
  • 3-4 cloves garlic, minced
  • 8 oz cream cheese, softened
  • 8 oz sour cream
  • 8 oz mayonnaise
  • 1 14oz can of artichoke hearts, NOT bottoms, drained, patted dry and chopped
  • 1 10 oz package frozen spinach, thawed and squeezed thoroughly to remove excess water
  • 8 oz finely shredded mozzarella or jack cheese
  • 8 oz shredded parmesan
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground black pepper

Instruction

  • Preheat oven to 400F.
  • Preheat a skillet over high heat and add canola oil. Add shitake mushrooms and cook until any water has been released and evaporated and mushrooms are golden brown. Reduce heat to medium-low and add garlic; cook for 2 minutes longer, stirring often. Remove from heat and set aside.
  • In a mixing bowl, thoroughly combine cream cheese, sour cream and mayonnaise. Stir in remaining ingredients until well-mixed. Dip can be refrigerated at this point for up to 24 hours before baking; bring back to room temperature then continue with step 4.
  • Bake dip in preheated oven for 15-20 minutes or until hot and bubbly. Serve immediately with tortilla chips.