Cheese and Spinach Spread with Mushrooms and Tomatoes
INGREDIENTS
- 1-1/4 cups sour cream
- 3 tablespoons olive oil
- 1 tablespoon minced garlic (4-5 cloves)
- 1/4 teaspoon ground nutmeg
- Salt and white or black pepper to taste (2 or 3 pinches, up to 1/4 tsp. of each)
- 2 cups (8 oz.) Sargento® Artisan Blends® Shredded Mozzarella & Provolone Cheese
- 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry*
- 1 can (14-1/2 oz.) diced tomatoes with garlic, drained
- 1 pkg. (8 oz.) sliced fresh mushrooms
- 1/2 cup (2 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese, divided
DIRECTIONS
- 1
Preheat oven to 350° F.
- 2
Combine sour cream, olive oil, garlic, nutmeg, salt, pepper and Mozzarella cheese in blender or food processor. Blend until smooth.
- 3
Fold in spinach, tomatoes, mushrooms and 1/4 cup Parmesan cheese.
- 4
Transfer to 10-inch baking dish and top with remaining Parmesan cheese. Bake 30-40 minutes until cheese is melted. Serve warm with toasted pita bread triangles, chips or breadsticks.
SUMMARY
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Yield: Serves 6
HELPFUL HINTS
- Do-Ahead Tip: Conveniently, this tastes even better when it is made one day ahead and reheated
- *Cooking tip if using fresh spinach instead of frozen: Use 10 oz. baby spinach leaves and cook spinach for 3 minutes in 2 tablespoons water in saucepan over low to medium heat. Stir gently until wilted. Rinse in cold water, drain well and squeeze dry.
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See Nutrition Facts
Serves 6
Amount Per Serving
Calories 562
Total Fat 41.7g
Saturated Fat 21.0g
Trans Fat 13.2g
Polyunsaturated Fat 1.7g
Cholesterol 104g
Sodium 852g
Carbohydrates 20g
Protein 23g
Dietary Fiber 5g
Vitamin A 480g
Vitamin C 24g
Calcium 600g
Iron 3g
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