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.
Simple and impressively good. Works great with pretzels, too! - 22 Jan 2012 (Review from Allrecipes US | Canada)
I made this recipe just as written and we loved it! This would be great on garlic bread. I think next time I make it I will put in a couple of cloves of garlic with the mushrooms while they cook. Thank for a delicious and unique recipe!! - 17 Feb 2010 (Review from Allrecipes US | Canada)
Well, I liked this quite a bit. I didn't use any onion, and I used fresh garlic instead of garlic salt, and fresh parsley rather than dried. Cooked mushrooms until they had lost their juices and were starting to brown, then added about 3 cups of spinach along with the other ingredients. Used reduced-fat cheddar cheese and light sour cream. Processed the mixture briefly to get a more uniform chop. Held dip in the refrigerator about 4 hours before baking...husband waited to tell me AFTER I'd put it together that he's not all that fond of mushrooms (8 years married, and he can still surprise me!), but I liked it, and my company liked it. I'd make it again, but I think I'd use a different cheese...Gruyere or Swiss would probably be excellent. Thanks for a keeper! - 08 Apr 2012 (Review from Allrecipes US | Canada)