In a large glass bowl, whip the softened cream cheese with a rubber spatula, until it is easy to work with. Stir in the mayonnaise, Greek yogurt, and cheeses. Fold in the artichoke hearts, water chestnuts, bacon and then finally the spinach and Knorr mix. Blend well.
Place dip mixture into an 8 inch cast iron skillet. Sprinkle the top with more Gruyere cheese and Parmesan. Bake at 350 degrees for 30 minutes or until the mixture is bubbly. Turn the oven up to 400 degrees and place the dip on the top rack closest to the heat to allow the cheese to brown. About 3-5 more minutes.
Serve this dip hot out of the oven with either corn tortilla chips or sliced baguette bread.
Also, green onions and chopped fresh garlic add a nice addition. Or even a drizzle or two of Sriracha Pepper Sauce.
Calling all mushroom and bacon lovers! The Bacon Bello Roll with Feta is definitely for you! With it’s sautéed mushroom goodness wrapped in delicate puff pastry, how could you possibly go wrong? Perfect to serve as an appetizer or as a light meal anytime.
Heat olive oil in a sauté pan on medium high heat. Add the mushrooms and cook until tender.
Add parsley and bacon. Allow to cool for about 5 minutes.
In a medium sized glass bowl, add feta, parmesan, salt & pepper.
Lay out each puff pastry sheet and spoon half of the mushroom filling on each sheet. Spreading out in an even layer.
Roll the puff pastry and place seam side down on a parchment lined baking sheet. Bake in a pre-heated 400 degree oven for 15-20 minutes until golden brown. Remove from the oven and cool prior to slicing.
Serve as an appetizer or add a simple green salad on the side for a lovely light meal.