Hot Spinach Dip with Mushrooms

Total Time:
50 min
20 min
30 min

10 servings

  • 1 1/2 pounds baby spinach
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1/2 large white onion, chopped
  • 2 poblano chile peppers, seeded and chopped
  • Kosher salt and freshly ground pepper
  • 1 pound button mushrooms, thinly sliced
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 3/4 cup sour cream
  • 6 ounces gruyere cheese, grated (about 1 1/2 cups)
  • 6 ounces muenster cheese, grated (about 1 1/2 cups)
  • 1/2 cup chopped fresh cilantro
  • Toasted sourdough bread, for serving
  • Put the spinach in a large microwave-safe bowl; cover with plastic wrap and pierce a few times to vent. Microwave until it starts wilting, about 4 minutes. Uncover and stir, then microwave until completely wilted, about 2 more minutes. Transfer to a colander and rinse under cold water; squeeze dry and set aside.

  • Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onion, poblanos and 1/2 teaspoon each salt and pepper and cook, stirring, until the onions are translucent, about 4 minutes. Add the mushrooms and cook, stirring, until tender, about 5 minutes. Reduce the heat to medium; add the garlic and flour and stir until incorporated, about 2 minutes.

  • Gradually stir in the chicken broth and bring to a simmer. Add the sour cream and cook, stirring, until the liquid thickens, about 5 minutes. Remove from the heat and stir in all but a few tablespoons of the gruyere, then stir in the muenster and cilantro. Transfer to a food processor and add the spinach; pulse until finely chopped.

  • Preheat the oven to 400 degrees F. Spread the dip in a 1-quart baking dish and sprinkle with the reserved gruyere. Transfer to the oven and bake until the cheese melts, about 6 minutes. Serve with bread.

  • Photograph by Kang Kim

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