#CampbellsPartner Mushroom, Spinach & Artichoke Dip

#CampbellsPartner Mushroom, Spinach & Artichoke Dip I’m bringing you this delicious recipe for the season of sides! We all know they are the best part, right? For the Joy of Sides Season, you can always count on @campbells and you can find them at Walmart! #JoyofSidesSeason #Walmart

12 oz spinach (roughly chopped).
2 tbsp butter.
2 shallots (minced).
1 large garlic clove (minced).
1-10.5 oz can Campbell’s ® Cream of Mushroom Soup.
2 fresno peppers (chopped).
1/4 tsp allspice.
1/4 tsp chipotle powder.
4 oz cream cheese.
1/4 cup creme fraiche.
3 tbsp mayo.
1-12 oz can marinated artichokes (drained and roughly chopped).
1/4 fresh parsley (chopped).
3 tbsp fresh chives + more for topping.
1/4 tsp hot sauce.
1 lemon (zest).
Salt and pepper to taste.
4 oz fresh mozzarella.
1/3 cup grated parmigiano reggiano plus more for topping.
1/3 cup grated gruyere.
1/4 cup grated low moisture mozzarella.
Crushed red peppers to taste.

Directions:

Preheat a pan for 2 min. Add 1 tbsp of butter and add the spinach a little bit at a time. Once it wilts, remove from the pan and squeeze out excess moisture.
In that same pan, add remaining butter with the shallot, garlic and fresno. Let them cook for 2-3 min. Add in Cream of Mushroom soup with the spices. Mix well.
Add in the artichokes, cream cheese and spinach.
Transfer to a bowl and add in fresh mozzarella, gruyere, parmigiano, creme fraiche, hot sauce, lemon zest, mayo, black pepper, chives and parsley. Mix well until all the cheese is melted.
Let rest for about 2 hrs and up to 24.
Preheat the oven on broil for 5 min.
Add the dip to a baking dish and top with the low moisture mozzarella and lots of grated parm.
Turn broiler off and set oven temp to 400F. Place dip inside immediately. Let it bake for about 20 min or until bubbly.
Serve with more chives on top and crushed red peppers.