Chaga-Infused Spinach & Artichoke Dip Recipe
This spinach and artichoke dip recipe is perfect for any occasion, whether it be a party, a casual gathering, or simply a night in with friends. But what sets this recipe apart is the added health benefits of chaga mushrooms, which have been used for centuries in traditional medicine for their immune-boosting and anti-inflammatory properties. By infusing the chaga mushrooms into the dip, you’re not only creating a delicious appetizer, but also a nutrient-packed dish that your body will thank you for.
- 1 cup fresh spinach, chopped
- 1 cup canned artichoke hearts, drained and chopped
- 1/2 cup chaga mushroom tea, cooled (brewed according to package instructions)
- 1/2 cup plain Greek yogurt
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: red pepper flakes, for added heat
- Preheat the oven to 350°F.
- In a medium-sized mixing bowl, combine the chopped spinach, chopped artichoke hearts, cooled chaga mushroom tea, Greek yogurt, mayonnaise, grated Parmesan cheese, shredded mozzarella cheese, minced garlic, salt, and pepper. Mix until all ingredients are well combined.
- Transfer the mixture to a baking dish, spreading it out evenly. If desired, sprinkle some red pepper flakes over the top for added heat.
- Bake in the preheated oven for 25-30 minutes, or until the dip is hot and bubbly.
- Serve immediately with tortilla chips, pita bread, or sliced vegetables.
Enjoy this delicious and healthy Chaga-Infused Spinach & Artichoke Dip recipe with friends and family!