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| Sour Cream Mushroom Dip |
"Simple and yet very tasty. I wanted to make an appetizer out of ingredients I had on hand, thus this recipe was born. Serve with tortilla chips."
Ingredients :
- 1/4 cup butter
- 20 button mushrooms, finely chopped
- 1/4 cup finely chopped onion
- 2 cups torn spinach leaves
- 1 teaspoon dried parsley
- 1/4 teaspoon garlic salt, or to taste
- 1 pinch ground black pepper, or to taste
- 1/2 cup shredded sharp Cheddar cheese
- 1 cup sour cream
- 1 cup shredded sharp Cheddar cheese
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 55M |
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- Preheat an oven to 350 degrees F (175 degrees C).
- Heat the butter in a skillet over medium heat. Stir in the mushrooms and onion; cook and stir until the mushrooms have softened and the onion is translucent, about 7 minutes. Stir in the spinach, parsley, garlic salt, and pepper. Continue cooking until the spinach has wilted, about 3 minutes. Remove from heat and stir in 1/2 cup of Cheddar cheese. Cool for 5 minutes. Stir in the sour cream, then spread mixture into an 8x8-inch baking dish. Sprinkle 1 cup of Cheddar cheese on top.
- Bake in the preheated oven until the cheese has melted, about 20 minutes.
Notes :
- If you want to prepare this ahead of time: after assembling in casserole dish you can place in fridge until half hour before serving time. Put on counter while oven preheats to bring dish to room temperature; bake as per recipe.
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