0 Ratings
Recipe courtesy of Dietitian Crystal MacGregor
1 Round Pumpernickel loaf
1 lb cooked PEI mussels, shelled and chopped
1 (8-ounce) package cream cheese, softened
0.25 cup mayonnaise
0.50 cup grated Cow’s Creamery Old Cheddar Cheese
1 clove garlic, peeled and minced
Salt and pepper to taste
1 (14-ounce) can artichoke hearts, drained and chopped
1 cup frozen chopped spinach, thawed and drained
Veggies and crackers to serve with, if desired
Preheat the oven to 375F.
Hollow out a bowl shape in the pumpernickel bread. Set aside inside to be used as dippers later and bake for 10 minutes until bowl is warm.
In a medium bowl, combine cream cheese, mayonnaise, cheese, minced garlic, salt, and pepper until well combined.
Gently fold in the chopped PEI mussels, chopped artichoke hearts, and drained spinach into the cream cheese mixture.
Transfer the mixture into bread bowl.
Bake in the preheated oven until the dip is bubbly and lightly browned, about 10 minutes.
Top with Parmesan Cheese and green onions, cook for an additional 5 minutes.
Remove from the oven and serve with veggies, crackers and cubed pumpernickel bread. Enjoy!
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