Hot Creamy Mushroom and Spinach Dip
The words "hot dip" seem to really get people's attention.Katie Workman dips, hot dip, mushroom, spinach, spinach dip
Serving Size: 10
The genesis of this dip was not auspicious. I didn’t create it for a celebration. I didn’t develop it for the mushroom council. I didn’t make it to bring to an Oscar party. I just had pound of mushrooms and a big bunch of spinach that were imploring me to use them, and without delay. And I had a hankering for a hot creamy mushroom and spinach dip (meaning I was awake, and breathing).
Super easy, yes. A bit beige, yes. But for those of you who join me in my unbridled lust for hot dips, it would take more than a slightly shvah (see Note, and also know I have no idea how to properly spell this) color to turn us off.
The first time I made this I served it with a hot multi-grain baguette which my family ripped apart and ran through the dip with enthusiasm. Next time buttery crackers. Another time I had a burst of restraint and served it with carrots.
Other dips I have known and loved:
- 2 tablespoons unsalted butter
- 1 pound mushrooms any kind, wiped and chopped
- ½ cup finely chopped onion
- 3 cups roughly chopped fresh spinach leaves
- Kosher salt and freshly ground pepper to taste
- 4 ounces fresh goat cheese crumbled
- 1 cup sour cream
- Preheat the oven to 350°F.
- Heat the butter in a skillet over medium-high heat. Stir in the mushrooms and onions, and sauté until the mushrooms have softened and browned and the onion is translucent, and any liquid that has been released is evaporated, about 7 minutes. Stir in the spinach, season with salt and pepper and continue cooking until the spinach has wilted, about 3 minutes. Stir in the goat cheese until it is melted and blended evenly into the vegetables. Stir in the sour cream, then spread the mixture into a shallow 3 or 4 cup baking dish.
- Bake until the dip is bubbling and hot, 15 to 20 minutes.