Spinach Mushroom Bake Dip
Creamy baked spinach mushroom dip with melted cheese and garlic
PRINT PINServings 8
INGREDIENTS
Saute
- 1 tbsp olive oil
- 8 oz cremini mushrooms finely chopped
- ½ cup yellow onion finely diced
- 2 cloves garlic minced
- ½ tsp kosher salt
- ¼ tsp black pepper.
Creamy base
- 8 oz cream cheese softened
- ½ cup sour cream
- ¼ cup mayonnaise.
Greens and cheese
- 10 oz frozen chopped spinach thawed and squeezed very dry
- 1 cup shredded mozzarella
- ½ cup grated parmesan
- ¼ tsp crushed red pepper flakes optional.
Topping and serving
- ½ cup shredded mozzarella
- grated parmesan for topping optional
- tortilla chips
- toasted baguette slices
- crackers
- sliced vegetables.
INSTRUCTIONS
Prep and saute
- preheat oven to 375 degrees F and lightly grease a 1 quart baking dish
- heat olive oil in a skillet over medium heat then cook mushrooms and onion until liquid releases and mostly evaporates about 8 to 10 minutes
- add garlic and cook 30 seconds then remove from heat and cool 2 minutes.
Mix and bake
- in a bowl mix cream cheese sour cream and mayonnaise until smooth
- stir in spinach mushroom mixture 1 cup mozzarella parmesan black pepper and red pepper flakes until evenly combined
- spread into baking dish and top with 0.5 cup mozzarella and optional parmesan.
Finish and serve
- bake until hot and bubbly 18 to 22 minutes then broil 1 to 2 minutes for deeper browning if desired
- rest 5 minutes and serve warm with chips bread or vegetables.
Notes
1. Squeeze spinach very dry to avoid a watery dip. For extra flavor add 1 tsp Worcestershire sauce or 2 tbsp chopped sun dried tomatoes. Swap Greek yogurt for sour cream for a lighter option. Use pepper jack or fontina in place of mozzarella for more punch. Make ahead by assembling and refrigerating up to 24 hours then bake as directed adding 3 to 5 minutes
Nutrition
Calories: 240kcal | Carbohydrates: 6g | Protein: 9g | Fat: 20g