Spinach Artichoke Dip is one of my favorite appetizers, and this appetizer takes it up a notch. For my most recent recipe contribution for Life Around Home, I paired two of my favorite appetizers – Spinach Artichoke Dip & Stuffed Mushrooms into one. And, in the process, I completely transformed it into a healthy dish, that not only is low in calories & fat – but actually tastes good too!
12oz jar marinated artichoke hearts, drained & finely chopped
¼ cup chopped shallots
3 cloves garlic, minced
½ cup greek yogurt
½ cup olive oil mayonnaise
⅔ cup Parmesan cheese, shredded
4oz 2% milk Mozzarella cheese, shredded
salt & pepper to taste
12-15 med-large sized fresh mushrooms
paprika to garnish (optional)
Preheat your oven to 350 degrees.
Combine the first 9 ingredients together in a bowl. Mix well & set aside. Using a damp paper towel, clean each mushroom. Pluck the stem out from the center & hollow them out a little with a small spoon. Scoop a generous portion of dip into each mushroom, making a mound in the center.
Spray a baking sheet with non-stick cooking spray & arrange the stuffed mushrooms on top. Bake in the preheated oven for 20 minutes. Sprinkle with paprika to garnish.