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Hot Creamy Mushroom and Spinach Dip in a bowl on a peacock trivet.

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.

Woman dipping a cracker into Hot Creamy Mushroom and Spinach Dip.

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.

I like a bright colorful farro and tomato salad, or a vibrant butternut squash and white bean ragout as much as the next person, but I also really, really liked this hot and creamy dip.

Hot Creamy Mushroom and Spinach Dip on a cracker.

Other Dip Recipes I Have Known and Loved:

Hot Creamy Mushroom and Spinach Dip in a bowl and on crackers.

Hot Creamy Mushroom and Spinach Dip

4.50 from 2 votes
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 10 People
The words "hot dip" seem to really get people's attention. This super savory one is chockablock with mushrooms and spinach.


  • 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.



Shvah is one of the few Yiddish words I know and use occasionally, and it basically means “meh”


Calories: 110kcal, Carbohydrates: 3g, Protein: 4g, Fat: 9g, Saturated Fat: 6g, Cholesterol: 23mg, Sodium: 70mg, Potassium: 239mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1174IU, Vitamin C: 4mg, Calcium: 53mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. I was looking for something different for a family party – 18 people. This recipe came together well, maybe a little too much sour cream at the end – next time I will try 1/2 cup first, before stirring in the rest. But great flavour, and important to me, is high veggie content. I prepared it today, and put it in the fridge. Tomorrow, just before the party, I will bake it in the oven and serve with crackers and vegetable sticks. Thanks for this recipe – good for vegetarians, good for keto dieters too.

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