Spinach Artichoke Dip with Shiitake Mushrooms

Hot and Creamy Spinach Artichoke Dip with Shiitake Mushrooms – the mushrooms take this ubiquitous dip up a delicious notch!

Cheesy, gooey, and warm; that sounds like the perfect game day spinach artichoke dip to me! It’s true that this recipe is a favorite during football season, but it’s great for any type of gathering. By adding mushrooms to this dip, you get a heartier, earthy flavor that goes well with game day beverages of any kind.

Spinach Artichoke Mushroom Dip Ingredients

• Canola oil                                                       
• Shiitake mushrooms
• Garlic
• Cream cheese
• Sour cream    
• Mayonnaise
• Artichoke hearts
• Frozen spinach
• Mozzarella or jack cheese                                                     
• Parmesan                  
• Kosher salt                                                     
• Black pepper  

Note: Any type of mushroom would be good in this Spinach Artichoke Dip, so use your favorite!

(Scroll down to the bottom for the printable recipe card with exact measurements and instructions.)

How to Make Spinach Artichoke Mushroom Dip

This spinach artichoke mushroom dip is a perfect twist for those accustomed to the typical spinach artichoke dip.

1. Cook the mushrooms in a skillet.
2. Thoroughly dry the spinach in a kitchen towel
3. Mix all ingredients together and place in a baking dish.
4. Bake for 15-20 minutes at 400F or until hot and bubbling.

Serve immediately or prep ahead and bake in the oven before serving.

Spinach Artichoke Mushroom Dip Hacks

I’ve mentioned this in other recipes but it is well worth repeating here; when you are done preparing your dip you MUST resist the temptation to put artichoke bits and other fibrous foods down the garbage disposal. You will wind up with a nasty clog. But that’s advice for AFTER you make the dip. What about during?

The first hack I learned for this recipe was adding the mushrooms. You can use any variety of them for this recipe, Shiitake mushrooms are a favorite around here. If you have to buy mushrooms ahead of time, don’t store them in an airtight container in the fridge prior to cooking.

This makes them rubbery. Instead, try storing them in the refrigerator in a paper bag. You can use dehydrated mushrooms in this recipe, but you will need to soak them and rehydrate them prior to cooking.

I increased the garlic in this recipe and subbed a bit of sour cream for a portion of the mayonnaise, you may also wish to adjust to taste–some like it with more garlic, others prefer less. If you have had trouble with this recipe in the past with it coming out too watery, try wringing out your spinach first to remove as much excess moisture as possible.

If you get watery results, you can always thicken your dip with some extra sour cream, and some sources report good results with cornstarch, but around here we prefer the extra sour cream.

What Serve with Spinach Artichoke Mushroom Dip

Some aren’t sure what to serve with this dip. As a delivery system for the dip itself, feel free to use any or all of the following:

• Potato chips
• Tortilla chips
• French fries
• Bread bowls
• Crackers
• Potato wedges
• Naan
• Tortillas
• Pita bread
• Crostini
• Vegetables e.g. cucumbers, carrots, celery, bell peppers
• Italian or French bread

Try these other amazing spinach artichoke dips!

• Easy Spinach Artichoke Dip
• Hot Crab and Artichoke Dip

Continue to Content

Hot and Creamy Spinach Artichoke Mushroom Dip

Yield: 10

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

This spinach artichoke mushroom dip recipe is a tasty twist on the traditional spinach artichoke dip.

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Ingredients

• 1 tablespoon canola oil
• 16 oz shitake mushrooms, stems removed and chopped
• 3-4 cloves garlic, minced
• 8 oz cream cheese, softened
• 8 oz sour cream
• 8 oz mayonnaise
• 1 14oz can of artichoke hearts, NOT bottoms, drained, patted dry and chopped
• 1 10 oz package frozen spinach, thawed and squeezed thoroughly to remove excess water
• 8 oz finely shredded mozzarella or jack cheese
• 8 oz shredded parmesan
• 1 teaspoon kosher salt
• 1/2 teaspoon coarsely ground black pepper

Instructions

1. Preheat oven to 400F.
2. Preheat a skillet over high heat and add canola oil. Add shitake mushrooms and cook until any water has been released and evaporated and mushrooms are golden brown. Reduce heat to medium-low and add garlic; cook for 2 minutes longer, stirring often. Remove from heat and set aside.
3. In a mixing bowl, thoroughly combine cream cheese, sour cream and mayonnaise. Stir in remaining ingredients until well-mixed. Dip can be refrigerated at this point for up to 24 hours before baking; bring back to room temperature then continue with step 4.
4. Bake dip in preheated oven for 15-20 minutes or until hot and bubbly. Serve immediately with tortilla chips.

Notes

Any type of mushroom would be good so use your favorite!

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 510Total Fat: 43gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 80mgSodium: 959mgCarbohydrates: 14gFiber: 4gSugar: 4gProtein: 20g

This data was provided and calculated by Nutritionix.

• Author
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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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