Warm Spinach Artichoke And Portobello Mushroom Dip recipes
Ingredients
- 4 tablespoons butter
- 4 tablespoons olive oil
- 4 cloves garlic
- 2 tablespoons minced shallot or red onion
- 1/2 cup chopped red bell pepper
- 1 cup chopped portobello mushrooms
- 1/4 cup minced fresh parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon grated nutmeg
- 1 pinch ground cloves
- 1/4 cup dry vermouth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon balsamic vinegar
- 1 package (16 ounce size) frozen chopped spinach
- 1 jar (16 ounce size) marinated artichoke hearts
- 16 ounces sour cream
- 8 ounces cream cheese
- 4 ounces grated Romano cheese
- 8 ounces grated Parmesan cheese
Instructions
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