About this recipe:Sauteed mushrooms, onions and spinach are blended with soured cream and cheddar cheese, before being topped with more cheddar cheese and baked. Serve this dip warm, as an appetiser with tortilla chips, crackers or crostini.
20 button mushrooms, finely chopped
4 tablespoons finely chopped onion
60g spinach leaves, torn
1 teaspoon dried parsley
1/4 teaspoon garlic salt or to taste
1 pinch ground black pepper or to taste
50g mature Cheddar cheese, grated
250ml soured cream
110g mature Cheddar cheese, grated
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:35min › Ready in:50min
Preheat an oven to 180 C / Gas 4.
Heat the butter in a frying pan 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 50g Cheddar cheese. Cool for 5 minutes. Stir in the soured cream, then spread mixture into an 20x20cm or similar sized baking dish. Sprinkle 110g Cheddar cheese on top.
Bake in the preheated oven until the cheese has melted, about 20 minutes.