Warm Cheddar and mushroom dip

    (18)
    50 min

    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.


    15 people made this

    Ingredients
    Serves: 6 

    • 50g butter
    • 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

    Method
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat an oven to 180 C / Gas 4.
    2. 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.
    3. Bake in the preheated oven until the cheese has melted, about 20 minutes.
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    Reviews & ratings
    Average global rating:
    (18)

    Reviews in English (16)

    by
    13

    Simple and impressively good. Works great with pretzels, too!  -  22 Jan 2012  (Review from Allrecipes US | Canada)

    by
    9

    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)

    by
    4

    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)

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