Hot Spinach Dip with Mushrooms

Photo by Jodie G.
Adapted from foodnetwork.com

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

10

servings

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

10

servings

Adapted from foodnetwork.com

Ingredients

  • 1 1/2

    pounds baby spinach

  • 2

    tablespoons extra-virgin olive oil

  • 2

    tablespoons unsalted butter

  • 1/2

    large white onion, chopped

  • 2

    poblano chile peppers, seeded and chopped

  • Kosher salt and freshly ground pepper

  • 1

    pound button mushrooms, thinly sliced

  • 2

    cloves garlic, minced

  • 3

    tablespoons all-purpose flour

  • 2

    cups low-sodium chicken broth

  • 3/4

    cup sour cream

  • 6

    ounces gruyere cheese, grated (about 1 1/2 cups)

  • 6

    ounces muenster cheese, grated (about 1 1/2 cups)

  • 1/2

    cup chopped fresh cilantro

  • Toasted sourdough bread, for serving

Directions

Put the spinach in a large microwave-safe bowl; cover with plastic wrap and pierce a few times to vent. Microwave until it starts wilting, about 4 minutes. Uncover and stir, then microwave until completely wilted, about 2 more minutes. Transfer to a colander and rinse under cold water; squeeze dry and set aside. Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onion, poblanos and 1/2 teaspoon each salt and pepper and cook, stirring, until the onions are translucent, about 4 minutes. Add the mushrooms and cook, stirring, until tender, about 5 minutes. Reduce the heat to medium; add the garlic and flour and stir until incorporated, about 2 minutes. Gradually stir in the chicken broth and bring to a simmer. Add the sour cream and cook, stirring, until the liquid thickens, about 5 minutes. Remove from the heat and stir in all but a few tablespoons of the gruyere, then stir in the muenster and cilantro. Transfer to a food processor and add the spinach; pulse until finely chopped. Preheat the oven to 400 degrees F. Spread the dip in a 1-quart baking dish and sprinkle with the reserved gruyere. Transfer to the oven and bake until the cheese melts, about 6 minutes. Serve with bread.

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