- It's what's cooking online!
home > recipes > meals / dishes > appetizers & snacks > dips and spreads > vegetable > artichoke > warm spinach, artichoke and mushroom dip

Warm Spinach, Artichoke And Mushroom Dip

recipe at a glance

recipe is ready in under 30 minutes time: under 30 minutes

serves/makes:   12


recipe id: 76979
cook method: stovetop

Warm Spinach, Artichoke And Mushroom Dip Recipe
photo by: Gary J. Gee
2 images - click image to view   |   add your own photo

recipe tools

Photoadd photo
Reviewadd review
rate it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest


4 tablespoons butter
4 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons minced shallot or red onion
1/2 cup chopped red bell pepper
1 cup chopped portobello mushrooms
1/4 cup minced fresh parsley, plus more for garnish
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon grated nutmeg
1 pinch ground cloves
1/4 cup dry vermouth
1 teaspoon Worcestershire sauce
1 teaspoon balsamic vinegar
1 package (16 ounce size) frozen chopped spinach, thawed and well-drained
1 jar (16 ounce size) marinated artichoke hearts, drained and coarsely chopped
16 ounces sour cream
8 ounces cream cheese, at room temperature
4 ounces grated Romano cheese
8 ounces grated Parmesan cheese


In a medium saucepan, heat butter and olive oil over medium-high heat until bubbling. Add garlic and shallot and cook for 30 seconds. Add red pepper, mushrooms and parsley, and saute until peppers and mushrooms are wilted and slightly browned, about 2 minutes.

Add thyme, oregano, salt, white pepper, cayenne pepper, nutmeg and cloves to saucepan. Cook and stir constantly until very fragrant, about one minute. Add vermouth and cook, stirring, until liquid is almost evaporated, about one minute more. Add Worcestershire sauce and balsamic vinegar.

Add drained spinach and artichoke hearts; stir to mix well. Reduce heat to medium-low and add sour cream and cream cheese. Stir to combine well. Reduce heat to a simmer and cook about five minutes, until well blended and heated through. Add Romano and Parmesan cheeses; combine and cook on low about five minutes more.

Serve dip warm in a chafing dish, mini-crock pot or other dish. Garnish with additional chopped parsley if desired. Serve with crisp, lightly-seasoned chips, toasted baguette slices, or fresh crudite of your choice.


Nutritional data has not been calculated yet.

Get our best recipes delivered right to you!
Sign up for our newsletter that features hand-picked recipes

shared by: gjgee

ratings & reviews

follow cdkitchen:   subscribe via rss find us on facebook find us on google plus find us on twitter find us on pinterest