Wednesday, July 17, 2013
Okay, I haven't been blogging. I haven't been cooking. I took an extended vacation...which means I HAVE been eating...all up and down the scenic beach road of 30A in Florida.
I had some leftover store-bought spinach and artichoke dip, and when I was wondering how to re-purpose it, I remembered seeing and pinning this idea from Linda at Eating Well, Living Thin.
I loved the sprinkling of cayenne pepper on the tops of these...gave them a great little kick and jazzed up a classic recipe. This is ideal party food and is quick and easy, whether you make your own dip or cheat like I did. Scrumptious...that's the perfect way to describe these little bites.
Large container white mushrooms
Spinach and artichoke dip
Remove stems from mushrooms and place on rimmed baking sheet. Fill each cap with dip and top with a dusting of pepper. Bake at 350 degrees for 15-20 minutes.