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There’s something about eating chips and dips while watching football. It’s just total perfection. This weekend I was seriously craving spinach artichoke dip. But in an effort to lighten up one of these all-time favorites, I decided to try something new. I wanted something that still tasted like traditional football watching munchies. So I went semi-healthy. I didn’t touch the holy grail that is spinach artichoke dip. I’m sorry, I just firmly believe that it needs every bit of mayo, cheese and sour cream that the recipe calls for. So the only option was to change the vessel that you use to eat the dip. And spinach artichoke stuffed mushrooms was born. I still got to eat this yummy treat without quite as much guilt.
I got this idea when I was at Sam’s Club. They sell so much fresh produce as well as fresh and frozen meats and fish. I’ve started to turn to Sam’s Club to help me with meal planning so that I can prepare healthy and delicious meals at home. Did you know that Sam’s Club offers free health screenings on the second Saturday of every month? How cool is that?! Give your local store a call to see if they participate and head over there on October 8th!
Sam’s Club is all about being healthy, with their free health screenings, optical, heating OTC and healthy food and beverage choices. Healthy Living Made Simple is an online magazine that is the ultimate place for all of your health and wellness needs. They announced mushrooms as the superfood of the month for September and October, which is where I got my idea for stuffed mushrooms. There’s so much great content online – check it out here.
You can easily find all of these ingredients at Sam’s Club and what’s better than shopping in bulk? Just one thing – shopping in bulk the healthy way! I love how many healthy options they have nowadays. Just look at their veggie section!
So, back to my spinach artichoke stuffed mushrooms. Like I said, you can use any spinach artichoke dip recipe, but mine includes the following: frozen spinach, artichoke hearts, mayo, sour cream, cream cheese, garlic powder and parmesan cheese.
You can start by mixing together the parmesan cheese, spinach and artichoke hearts in one bowl. In another bowl mix together the sour cream, cream cheese, mayo and garlic. Combine the two. Clean out the mushrooms lightly washing and gently snap off the stem. Stuff each mushroom with about a tablespoon of the dip, gently pressing down. Top with a sprinkle of parmesan cheese and panko breadcrumbs (optional) and bake for about 15-20 minutes at 375 degrees (or until lightly browned).
These were so yummy and much better than the traditional chip and dip. I’m so glad I came across the Healthy Living Made Simple magazine. I will definitely be checking it often so that I can make better choices when it comes to Sunday football watching munchies. Spinach artichoke stuffed mushrooms for the win!