Skillet Lemony Mushroom-Artichoke Dip
Still loaded with creaminess and cheese, this hot dip recipe also brings a fresh flavor from lemon, mushrooms, and chopped sweet pepper.
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Skillet Lemony Mushroom-Artichoke Dip
Directions
- Preheat oven to 425 degrees F. In a seasoned or generously greased 8- to 9-inch cast-iron skillet cook mushrooms, sweet pepper, shallot, and garlic in hot oil over medium heat until tender, stirring frequently.
- In a medium bowl combine sour cream, cream cheese, lemon peel, lemon juice, and mustard. Stir in artichoke hearts, Gruyere cheese, and mushroom mixture. Spread in the same cast-iron skillet.
- Bake for 18 to 20 minutes or until mixture is bubbly around the edge and heated through. Serve dip with pita chips.
From the Test Kitchen
Slow Cooker Directions:
Prepare artichoke mixture as directed, using any medium skillet to cook mushroom mixture. Transfer artichoke mixture to a 1 1/2- or 2-quart slow cooker. Cover and cook on low-heat setting for 2 to 2 1/2 hours or until heated through. If desired, keep warm on warm- or low-heat setting for up to 1 hour. Stir before serving. Serve as directed.
Nutrition Facts (Skillet Lemony Mushroom-Artichoke Dip)
- Per serving:
- 71 kcal ,
- 6 g fat
- (2 g sat. fat ,
- 0 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 9 mg chol. ,
- 105 mg sodium ,
- 2 g carb. ,
- 0 g fiber ,
- 4 g sugar ,
- 2 g pro.
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Reviews (1)
bonnieebuckely
348 Days Ago
Very good, family loved it. I will use this recipe again..