Sour Cream Mushroom Dip

Sour Cream Mushroom Dip

12
jowolf2 50

"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 55 m {{adjustedServings}} servings 283 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 5.1g
  • 2%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 337 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake in the preheated oven until the cheese has melted, about 20 minutes.
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Footnotes

  • Cook's Note
  • 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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Reviews 12

  1. 14 Ratings

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Rissa P.
1/22/2012

Simple and impressively good. Works great with pretzels, too!

Shults3
2/17/2010

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!!

Kelly
4/8/2012

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!