Hot dip with spinach and mushrooms
Votes: 1
Time: 50 min.
Complexity: easily
Quantity: for a large company
Complexity: easily
Quantity: for a large company
Nutritional value per serving:
Calories 250, total fat 18 G., saturated fats 10 G., proteins 14 G., carbohydrates 10 G., fiber 2 G., cholesterol 47 mg, sodium 486 mg, sugar 3 G.
Calories 250, total fat 18 G., saturated fats 10 G., proteins 14 G., carbohydrates 10 G., fiber 2 G., cholesterol 47 mg, sodium 486 mg, sugar 3 G.
A hot cheese dip surrounded by toasted bread for dipping is an irresistible appetizer. It's perfect for a house party, a game-watching dinner, or just as a snack to treat your family. A thick, gooey cheese sauce made from a blend of Muenster and Gruyere cheeses is complemented by juicy spinach and aromatic fried mushrooms. When blending the dip, it's important not to overmix the ingredients. You want to be able to feel the chunks. Sprinkle the dip with cheese and bake until heated through and coated with a cheesy crust. Serve immediately.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons unsalted butter
- Half a large white onion, chopped
- 2 poblano peppers, seeded and chopped
- 450 g of mushrooms, thinly sliced
- 2 cloves garlic, crushed
- 3 tbsp. flour
- 2 cups lightly salted chicken broth
- 3/4 cup sour cream
- 170 g Gruyere, grated (about 1.5 cups)
- 170 gr. muenster, grated (about 1.5 cups)
- 0.5 cup chopped fresh cilantro
- Toasted slices of sourdough bread, for serving
- 700 g of small spinach
- 2 tablespoons extra-virgin olive oil
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Recipes with similar ingredients: champignon mushrooms, spinach, Gruyere cheese, Munster cheese, poblano pepper, sourdough bread, bouillon, sour cream
Cooking the dish according to the recipe:
- Place the spinach in a large microwave-safe bowl, cover with plastic wrap, and prick the wrap several times to allow steam to escape. Microwave until the spinach begins to wilt, about 4 minutes. Remove the wrap and stir, then microwave for another 2 minutes, or until the greens are completely wilted.
- Transfer to a colander and rinse under cold water; squeeze out the water and set the spinach aside.
- In a large saucepan, heat the olive oil and butter over medium-high heat. Add the onion, poblano garlic, and 1/2 teaspoon each of salt and black pepper. Cook, stirring, until the onion is translucent, about 4 minutes.
- Add the mushrooms and cook, stirring, until tender, about 5 minutes. Reduce the heat to medium, add the garlic and flour, and stir until incorporated, about 2 minutes.
- Gradually whisk in the chicken broth and bring to a boil. Add the sour cream and simmer, stirring, until the sauce thickens, about 5 minutes. Remove from heat and stir in almost all of the Gruyere, setting aside a few spoonfuls, then add the Muenster and cilantro.
- Transfer the sauce to a food processor and add the spinach; pulse to chop the greens.
- Preheat oven to 200°C.
- Spoon the sauce into a 1-quart baking dish and top with the remaining Gruyere. Place in the oven and bake until the cheese is melted, about 6 minutes. Serve with bread.
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