Love spin dip but trying to go low carb?  Me too!  Here, try these!

I have made my Spinach and Artichoke dip too many times to count. I absolutely LOVE it. Trying to eat low cab means not stuffing my face with too many pita chips though, so I came up with this.

I also really like mushrooms.  The best thing about this?  I actually stole this small amount of filling from my dip recipe, baked the dip like normal and took it to a party and had these for dinner just for me!

 

Ingredients

• 1 recipe Spinach Artichoke Dip
• White button Mushroom caps

I used about 1/8 of the dip to fill 9 mushrooms. If you want to make both, great! If not, you’ll need 64 mushrooms to use all the spinach artichoke filling.

Preheat oven to 350 degrees.

Prepare the filling as directed but in a mixer bowl (since it doesn’t need to bake in a dish).  Clean and de-stem your mushrooms.

Place 2 teaspoons – 1 tablespoon of filling in each cap.  Place on baking sheets close but not touching. Bake for 20 – 30 minutes. You want the filling to melt into the caps but the caps to not be dried out.

Wait a minute or two for them to cool and then devour! Om-nom-nom.