Turn this delicious dip into festive stuffed mushroom cap hors d’oeuvres perfect for holiday entertaining. Fill medium-size crimini mushroom caps with spoonfuls of dip and roast for 20 minutes at 450°F.
1 (14-ounce) can artichokes, drained and chopped
½ cup light mayonnaise
½ cup light sour cream
2 tablespoons Dijon mustard
Dash of hot sauce
1 (6.4-ounce) pouch tuna
1 cup frozen spinach, thawed and squeezed well
½ cup grated Parmigiano Reggiano cheese
Recipe and photo courtesy of the National Fisheries Institute
Jan Wright says: Easy, clean and delicious!!!!!
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