About five years ago, I made this dish. I came to the conclusion that I could create my own croutons after eating pricey ones from a gourmet food store. This vegan mushroom stuffing quickly gained popularity among the family and guests. If the mushrooms don’t appeal to you, remove them. Making the homemade croutons in advance and storing them in zip-top bags or plastic containers makes the stuffing much simpler. Give it a go for Thanksgiving!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 (8 ounce) packages cream cheese, softened
- ½ cup mayonnaise
- 1 (4.5 ounce) can chopped green chiles, drained
- 1 cup freshly grated Parmesan cheese
- 1 (12 ounce) jar marinated artichoke hearts, drained and chopped
- ¼ cup canned chopped jalapeno peppers, drained
- 1 (10 ounce) box frozen chopped spinach, thawed and drained
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.
- Bake in preheated oven until slightly browned, about 30 minutes.
Nutrition Facts
| Calories | 314 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 13 g |
| Sodium | 682 mg |
| Sugars | 1 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe. Two weeks later I am doing it again. This time I have the Jalapenos and chilies. I am going to add cayenne pepper. Do not do as I did, “Do not over cook”. I over cooked to get the brown crust and made the top a little tough. I’m bad
This was delicious! I doubled the spinach and skipped the hatch chiles because I did not have them.
i’ve been making this for holidays and potlucks for years now and it is always a HUGE hit! i usually make double and keep one at home for us. this will always be one of my go-tos!
2021: Made for Ladies Night Xmas party. Followed others suggestions of 1/4 C Mayo + 1/4 C Sour Cream, as well as 1/2 C Parmesan + Mozarella. Fit perfectly in my small 1.5 Qt. crock pot. Cooked 2 hrs at Low. A VERY yummy flavor.
Wholly Guacamole this is good. Use fresh jalapeno and double artichoke. Squeeze out water from spinach and artichoke. Pulse in food processor a few times. Add little sour cream.
Excellent Dip! Made it for Christmas Holidays and it didn’t disappoint. I added Jalapeño peppers for a spicy kick.
Oh my gosh! I made it exactly as the recipe calls for and this stuff is the bomb! I served it with On the Border corn chips. It made a whole pie plate full too!
This dip is amazing. I will definately make it again.
mmmmmmm
Halved the recipe to serve 5. Stuck to the recipe pretty closely except that I added 2 cloves of garlic as someone in the comments suggested and topped with additional Parmesan cheese, cracked black pepper, smoked paprika and cayenne. Definitely recommend serving with tortilla chips instead of bread because the crunchy contrast makes the dip extra tasty.
We have made this several times, always a hit. Sometimes we add more green chilis or jalapeños but it is just a preference how much “kick” you want it to have, we always get rave reviews when we make it and I have given the recipe out to several people after taking it to gatherings.
I used fresh jalapeno’s, along with some red chili flakes. I also used a little sour cream. It was pretty yummy!
Made exactly as written. Very good. Might like it with a little sour cream next time.
I didn’t have mayo so I swapped it for sour cream. Everyone loved it!
Didn’t add spinach, or green chil, tasted great
I hate to review this considering the changes I made, but the basic dish is excellent. Sometimes, depending on the crowd and/or simply what you have on hand, recipes don’t always get followed to the letter…so here goes…. I made this for my daughter who at 43 years old still hasn’t managed to get over her childhood hate of spinach! That said, I left it out, but doubled the artichokes instead, using bottoms rather than hearts as this is what was in the cupboard. And not being a fan of mayonnaise, I substituted the same amount of sour cream as a replacement. The dip was a huge hit at her party and was gobbled up fast! For “crackers,” I thinly sliced a fresh baguette, brushed each piece with olive oil, and baked for about 10 minutes. YUM!
This is a constant request for gatherings with neighbors and friends.
No changes made. Too much cream cheese. Next time I’ll use one block
Perfect amount of spice! I threw it all in a crockpot and it turned out great. Definitely a keeper.
Very good Really rich
I have made this many, many times. I sup chopped green chilis for the jalapeno (for guests) and add garlic. This stuff is addictive and always the first app to go.