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Cheesy Spinach and Mushroom Dip
By Esther Reynolds
This rich, garlicky dip gets its savory depth from sautéed mushrooms and (you guessed it!) Magic Garlic Dust.
Cheesy Spinach and Mushroom Dip
Esther Reynolds
Rated 4.5 stars by 4 users
Author:
Esther Reynolds
Servings
6
Prep Time
10 minutes
Cook Time
35 minutes
There's spinach dip and then there's spinach dip. This one is rich, cheesy, and full of deep flavor thanks to sautéed mushrooms and a generous sprinkling of Magic Garlic Dust, which brings dried, roasted, and black garlic to the party.
You can swap in another melty cheese like Colby or Monterey Jack for the mozzarella. To make this dip ahead of time, wrap and refrigerate once it's all combined and wait to bake until you're ready to serve.
Ingredients
-
1 Tbsp. olive oil
- 12 oz. white or cremini mushrooms, trimmed and chopped
- ½ yellow onion, finely chopped
- 10 oz. frozen spinach, thawed and squeezed dry
- 1 cup shredded mozzarella cheese, divided
- 6 Tbsp. cream cheese, softened
-
¼ cup sour cream
- 1 ½ Tbsp. Magic Garlic Dust
-
¼ tsp. ground black pepper
Directions
Preheat oven to 400°.
Heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring frequently, until they’ve released most of their moisture, 6 to 8 minutes. Add onion and cook until softened and mushrooms begin to brown, about 5 more minutes.
Remove skillet from heat and stir in spinach, ¾ cup mozzarella, the cream cheese, sour cream, Magic Garlic Dust, and pepper until well combined. Transfer to an ovenproof baking dish and sprinkle with remaining ¼ cup cheese.
Bake until top is golden and dip is bubbling around the edges, 15 to 20 minutes. Serve hot with chips, crostini, or sliced veggies.
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