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Spinach & Artichoke Dip Stuffed Mushrooms

Colleen Kennedy
  • 40 minutes
  • Serves

INGREDIENTS

6

jar Artichokes

1 clove

Garlic

1

Mushrooms appropriate

12 oz

Spinach, frozen dry

3/4 cup

Vidalia onion

1 tbsp

Chicken bouillon

1/2 cup

Chicken stock

1 tsp

Lemon juice

5

shakes Tabasco sauce

1/2 cup

Flour, gluten-free

1 tbsp

Sugar

1 tbsp

Olive oil

1

Tortilla chips

1 tbsp

Butter

1 cup

Heavy cream

8 oz

Monterey jack

3/4 cup

Parmesan cheese

1 cup

Sour cream