Sour Cream Mushroom Dip

 

I made this recipe up ages ago when I had way too many mushrooms in the fridge to use up.

It turned out to be one of the recipes that I wanted to make again...and again...and again.

If you like mushrooms then you will LOVE this dip.

It is great hot or at room temp. (I preferred hot and Sue preferred room temp)

We like to serve it with sliced, soft baguette but it would also be great with tortilla chips or a cracker like Triscuits.

 

 

Sour Cream Mushroom Dip

 

Ingredients

2 Tbsp butter

1/4 cup finely diced onion

1 clove garlic, minced

20 button mushrooms, chopped fine

2 cups torn, fresh spinach leaves

1 tsp dried parsley

1/4 tsp garlic salt

salt & pepper

1 cup aged cheddar, shredded (divided)

1 cup sour cream

 

Directions

Preheat oven to 350. Spray an 8 X 8 oven safe dish with cooking spray. Set aside.

In a large frying pan, melt butter. Add onions, garlic, and mushrooms. Cook and stir until onion is translucent and mushrooms have softened, about 7 - 8 minutes.

Stir in the spinach, parsley, garlic salt, salt & pepper. Continue cooking until spinach has wilted, about 3 - 5 minutes.

Remove from heat and drain off any excess moisture.

Stir in the sour cream and 1/2 cup of the cheddar cheese.

 

 

Spread into prepared pan and top with remaining 1/2 cup cheddar.

 

 

Bake at 350 until cheese has melted and mixture is bubbly, about 20 - 25 minutes.

Serve hot or room temp. Store leftovers in fridge.

 

 

Sue had a "ladies night" the other night and I brought this to the party. It went over very well.

The people who love mushrooms, loved this dip.

 

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