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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4.0 by 1 people

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  • Makes: 32 servings
  • Serving Size: 2 tablespoon
  • Prep: 25 mins
  • Bake: 18 mins 425°F

Skillet Lemony Mushroom-Artichoke Dip

Directions

  1. 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.
  2. 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.
  3. 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.

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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)

1 Ratings
292 Days Ago
4.0
Very good, family loved it. I will use this recipe again..

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