MUSHROOM SPINACH DIP RECIPE
This warm, creamy mushroom spinach dip is the perfect appetizer to set out before Easter dinner. It’s also a great way to use up any leftover mushrooms or wilted spinach sitting around in the fridge.
2 tbsp butter
- 1 lb mushrooms, chopped
- 1/2 cup onion, finely chopped
- 3 cups spinach, chopped
- Salt and pepper, to taste
- 4 oz fresh goat cheese, crumbled
- 1 cup sour cream
Preheat oven to 350. Heat the butter in a skillet over medium. Stir in the mushrooms and onions. Sauté until the mushrooms have softened and the onion is translucent, for about 7 minutes. Stir in the spinach, season with salt and pepper, and continue cooking for 3 more minutes. Stir in the goat cheese until it is blended evenly into the vegetables. Stir in the sour cream, then spread the mixture into a shallow baking dish. Bake until the dip is bubbling and hot, for about 15 minutes.