The words "hot dip" seem to really get people's attention. This super savory one is chockablock with mushrooms and spinach.
Author: Katie Workman
1poundmushroomsany kind, wiped and chopped
½cupfinely chopped onion
3cupsroughly chopped fresh spinach leaves
Kosher salt and freshly ground pepperto taste
4ouncesfresh goat cheesecrumbled
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”