Hot Holiday Appetizers

Whip up Spinach Artichoke Dip or Stuffed Mushrooms for your guests this holiday season.

Ingredients

Spinach Artichoke Dip:

4 cups of chopped baby spinach
1 ½ cups of mayonnaise
½ cup of sour cream
1 cup of cream cheese
1 ½ cups of shredded mozzarella
1 cup of grated parmesan cheese
1 cup of bread crumbs
1 large artisan round loaf, top cut off and hollowed out – reserve pulled out bread for dipping
Kosher salt and fresh cracked pepper to taste

Stuffed Mushrooms:

40 button mushrooms, stems removed
½ lb of loose milk Italian sausage
½ garlic and herb Boursin cream cheese
1 ½ cups of shredded mozzarella cheese
1 cup of bread crumbs
Kosher salt and fresh cracked pepper to taste

Preparation

1. Preheat the oven to 375°.

2. Spinach and Artichoke Dip: Combine the spinach, mayonnaise, sour cream, cream cheese, mozzarella, parmesan cheese, bread crumbs and salt and pepper until combined.

3. Stuff as much of the mixture into the hollowed-out bread, reserve extra or cook in a separate pan.

4. Place on a sheet tray lined with parchment paper and cover with foil.

5. Bake in the oven for 30 to 35 minutes or until hot and melted. Serve with leftover bread.

6. Mushrooms: Place the mushrooms onto a sheet tray lined with parchment paper and season the insides with salt and pepper.

7. Evenly stuff the mushrooms with the Italian sausage and top each one off with Boursin cream cheese, mozzarella cheese and bread crumbs.

8. Bake in the oven for 20 to 25 minutes or until browned on top and the Italian sausage is cooked throughout.

Recipe created by Chef Billy Parisi  l  Click here to print this recipe