Sour Cream Mushroom Dip10 Reviews
- Prep: 15 min
- Cook: 35 min
- Ready In: 55 min
“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.” - by jowolf2
Original recipe yields 6 servings
- Preheat an oven to 350 degrees F (175 degrees C).
- 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.
- Bake in the preheated oven until the cheese has melted, about 20 minutes.
Amount Per Serving (6 total)
- 283 cal
- 25.3 g
- 5.1 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"Simple and impressively good. Works great with pretzels, too!..." See more"
"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. T..." See morehank for a delicious and unique recipe!!"
"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 wer..." See moree 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!"
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