Hot Creamy Mushroom and Spinach Dip
This easy-to-make hot mushroom dip is rich, creamy, and packed with savory flavor from sautéed mushrooms, tender spinach, and melty cheese. It’s the kind of warm, comforting vegetarian appetizer that disappears in minutes, and it's ideal for parties, holidays, game day, or any moment that calls for a bubbling skillet of deliciousness.
Servings: 10 People
Cost: $10
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.
Notes
Keep leftovers in the fridge, well sealed, for 4-5 days. Reheat the dip in a 300 F oven for 5-10 minutes until it's melty.
Nutrition
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