Hot PEI Mussel, Creamy Spinach and Artichoke Dip
Experience a delicious Hot PEI Mussels, Creamy Spinach and Artichoke Dip using locally sourced mussels and artichokes. Perfect for appetizers or gatherings!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at canadasfoodisland.ca.
Cooking tools:
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Colander
- Baking sheet
- Serving platter
- Serving bowl
- Plate
- Grater
- Spatula
- Paper towel
Ingredients
- 1 Round Pumpernickel loaf
- 1 lb cooked PEI mussels, shelled and chopped
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 cup grated Cow’s Creamery Old Cheddar Cheese
- 1 clove garlic, peeled and minced
- Salt
- pepper
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 cup frozen chopped spinach, thawed and drained
- Veggies and crackers to serve with, if desired
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