About a month ago, the University of Arizona College of Pharmacy hosted a Top Chef competition. It was a great event. Although I didn't win, I thought that my appetizer did a great job among it's competitors.
Ingredients
2 packages (10 oz) Frozen chopped spinach, drain & squeezed dry
1 package Knorr's leek or vegetable soup mix
2/3 cup Light mayo
1/2 package (4 oz) Fat-free sour cream
8 oz Water chestnuts, chopped
1 can (14 oz) artichoke hearts, chopped
1 tsp Sundried tomatoes, minced
1 cup Parmesan, grated
Dash Worcesteshire sauce
26 large portabella mushrooms, cleaned with stems and gills removed
Direction
1. Preheat oven to 350 degrees.
2. Combine first 9 ingredients in a bowl. Spoon a tablespoon of dip onto the mushrooms. Place on muffin baking sheets and bake for 15-20 minutes.
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