Hosting a holiday party? Consider this light version of classic spinach dip. It’s stuffed inside juicy mushroom caps instead of a bread bowl, so you don’t need crackers or other dippers. The bites are always a real crowd pleaser!
—ASHLEY PIERCE BRANTFORD, ON
PREP: 25 MIN. • BAKE: 15 MIN. • MAKES: 16 APPETIZERS
16 large fresh mushrooms
2 cups fresh baby spinach, coarsely chopped
1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup reduced-fat sour cream
3 ounces reduced-fat cream cheese
1/3 cup shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1. Preheat oven to 400°. Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small skillet, saute spinach in oil until wilted. Add garlic; cook 1 minute longer.
2. In a small bowl, combine sour cream, cream cheese, mozzarella, Parmesan, salt, cayenne, pepper and spinach mixture. Stuff into mushroom caps.
3. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, 12-15 minutes or until mushrooms are tender.