Hot Spinach Dip With Mushrooms
Serves: 5
Brad Rosenbaum
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
56
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 large
White Onion (chopped)2 cloves
Garlic (minced)3 tbsps
All-Purpose Flour2 cups
Chicken Broth (low-sodium)3 cup
Sour Cream1 cup
Cilantro (chopped fresh)680 g
Baby Spinach2 tbsps
Extra-Virgin Olive OilDirections:
1
Put the spinach in a large microwave-safe bowl; cover with plastic wrap and pierce a few times to vent
2
Microwave until it starts wilting, about 4 minutes
3
Uncover and stir, then microwave until completely wilted, about 2 more minutes
4
Transfer to a colander and rinse under cold water; squeeze dry and set aside
5
Heat the olive oil and butter in a large saucepan over medium-high heat
6
Add the onion, poblanos and 1/2 teaspoon each salt and pepper and cook, stirring, until the onions are translucent, about 4 minutes
7
Add the mushrooms and cook, stirring, until tender, about 5 minutes
8
Reduce the heat to medium; add the garlic and flour and stir until incorporated, about 2 minutes
9
Gradually stir in the chicken broth and bring to a simmer
10
Add the sour cream and cook, stirring, until the liquid thickens, about 5 minutes
11
Remove from the heat and stir in all but a few tablespoons of the gruyere, then stir in the muenster and cilantro
12
Transfer to a food processor and add the spinach; pulse until finely chopped
13
Preheat the oven to 400 degrees F
14
Spread the dip in a 1-quart baking dish and sprinkle with the reserved gruyere
15
Transfer to the oven and bake until the cheese melts, about 6 minutes
16
Serve with bread
17
Photograph by Kang Kim