Ingredients
Units
Scale
- 1 tbs olive of grape seed oil (butter or ghee works too)
- 1 fresh Artichoke Heart, cleaned and minced
- 6–8 Mushrooms, cleaned and minced
- 2 cloves Garlic, peeled and minced
- 1 8 oz Cream Cheese, room temperature
- 1 tsp Black Pepper
- 1/2 tsp Salt
Instructions
- Add oil to saute pan and preheat to medium heat. Add minced artichoke, mushrooms and garlic. Saute for 5-6 minutes. Don’t brown garlic.
- Place cream cheese, pepper and salt into a mixing bowl. Add sauteed ingredients to the bowl and stir to combine. Taste for seasonings.
- Serve with bread, vegetables or chips and enjoy.
Notes
How to Store:
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place in the oven or microwave until warmed through. Stir if needed to revive the creamy texture.
- Prep Time: :15
- Cook Time: :05
- Category: Appetizer