Appetizers
Spinach Artichoke Dip
Ingredients:
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 cup grated Parmesan cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine all ingredients and mix well.
- Transfer mixture to a baking dish and bake for 25-30 minutes, or until hot and bubbly.
- Serve with tortilla chips or bread slices.
Stuffed Mushrooms
Ingredients:
- 24 large fresh mushrooms
- 1/4 cup butter, melted
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup Italian-style bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Preheat oven to 400°F (200°C).
- Remove stems from mushrooms and chop finely.
- In a skillet, cook mushroom stems, onion, and garlic in butter until tender.
- Remove from heat and stir in bread crumbs, Parmesan cheese, parsley, salt, and pepper.
- Stuff mushroom caps with mixture and place on a baking sheet.
- Bake for 15-20 minutes, or until mushrooms are tender and filling is golden brown.