Hot Creamy Mushroom and Spinach Dip
on Jan 18, 2018, Updated Dec 28, 2024
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The words "hot dip" seem to really get people's attention. This super savory one is chockablock with mushrooms and spinach.
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 a pound of mushrooms and a bunch of spinach 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).
I like a bright, colorful farro and tomato salad or vibrant butternut squash and white bean ragout as much as the next person, but I also really, really like this hot and creamy dip.
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What's In This Post?
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 slight 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.
Ingredients
- Unsalted butter – For Sautéing.
- Mushrooms – Any kind of mushroom will work.
- Onion – For sweet and savory notes.
- Spinach – I like to use fresh spinach, but frozen will work fine too.
- Salt and pepper – To taste.
- Fresh goat cheese crumbled – For a bit of tang.
- Sour cream – For the signature creaminess.
How to Make Spinach Mushroom Dip
- Make the Dip: In a skillet, heat the butter over medium-high heat. Sauté the mushrooms and onions until translucent. Stir in the spinach, salt and pepper, followed by the goat cheese and sour cream
- Bake: Spread the dip in a shallow baking dish and bake at 350ºF for 15-20 minutes.
Storage
Store in a sealed container in the fridge for 4-5 days.
What to Serve With Hot Mushroom Spinach Dip
More Dip Recipes
- Queso Fundido with Chorizo
- Hot, Creamy Spinach and Goat Cheese Dip
- Spicy Cheesy Artichoke Dip
- Warm Jalapeño Popper Dip
Hot Creamy Mushroom and Spinach Dip
Ingredients
- 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 black pepper (to taste)
- 4 ounces fresh goat cheese (crumbled)
- 1 cup sour cream
Instructions
- 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, 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.
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.