When it’s the season for parties and entertainment, we might as well consider it “dip season” too! This creamy spinach and parmesan dip is the king of dips, I literally can’t stop eating it.
When I am hosting parties, I am a huge fan of mingling amongst buffet food. It’s the most sociable way to eat, in my opinion and gathered around a huge bowl of warm, creamy dip is a great place to hangout!
No one likes to be stressed out in the kitchen during a party, faffing over courses of food. I feel like I never get to sit down and actually enjoy myself. You want easy food, that pleases people, that friends can share and enjoy together. It’s also a good idea to have options you can prepare in advance. This cheesy mushroom dip with spinach is great for that.
But hey, don’t feel you need to be throwing a big party in order to make this dip, it tastes just as good on a quiet night, in front of the TV when you want something comforting to eat.
This is a quick alternative to an oven baked spinach dip and can be ready in less than 20 minutes.
How to Serve Spinach Dip
Serve the dip warm, surrounded by nachos and it’ll be gone before it cools, trust me! Your guests will be lucky to even get a taste if you’re anything like me who loves to secretly “sample” the party food before it leaves my kitchen. I have to make sure it tastes good of course, sampling the food is about as much time as I wish to spend in the kitchen when there is a party happening!
Since, it needs to be warm, using a small slow cooker, warming tray or fondue set to serve will help maintain the temperature over a longer period of time.
If you want an alternative to nachos, you can also serve your warm dip with a variety of breads such as a quick soda bread, breadsticks or even flatbread. Or you can try crackers, potato or vegetable crisps, bagel chips or vegetable sticks. The choice is endless. It goes well in so many different ways.
If you’re looking for a completely alternative way to serve this dip. Why not make it into a starter? Grab some large portabello mushrooms and remove the stalks. Place them upside down on a baking tray and spoon some of spinach dip inside each one. Sprinkle over a little extra parmesan and mozzarella cheese and bake in the oven for 15 minutes or so at 200C (392F) until they are tender and the cheese on top has melted and turned a golden brown. There you have it, stuffed portabello mushrooms. I’m giving you 2 recipes in 1 here! You can even add some breadcrumbs on top before baking to be extra fancy and it the mushroom topping a bit of crunch.
How to Make Cheesy Spinach Dip
If you’re wondering what type of mushroom to use in this spinach mushroom dip, I usually go for closed cup white mushrooms. However you can also use chestnut mushrooms or try a mix of wild mushrooms too. However, I wouldn’t recommend strongly flavoured mushrooms such the porcini variety, as the taste is quite strong and could overpower the other flavours in this dip.
I prefer to use fresh baby spinach for this recipe, but frozen will work well too, just be sure to squeeze out the excess water once it has thawed before adding it to the rest of the ingredients.
Don’t overcook your dip when you add the cream to the mushroom dip as you may find it curdles and begins to separate. This is less likely when using a heavy or double cream but to be on the safe side, use only a low-medium heat and as soon as the dip is heated through with all ingredients having been added, remove it from the heat source and serve.
Yes you can but be sure to defrost it and wring the liquid out well before using.
Yes you can, for the best results make the dip up to the point of blending it. When you want to serve it, put your blended ingredients back on the hob and add the cream and cheese. Still, you can make the whole dip ahead and reheat gently, although the consistency might alter slightly.
Cheesy Spinach Dip with Mushrooms
- 30 g Butter
- 100 g Fresh Baby Spinach
- 2 Cloves of Garlic
- 250 g Mushrooms
- 1 Onion
- 1 Leek
- 200 ml Double Cream
- 50 g Parmesan grated
- 40 g Mozzarella grated
- Melt the butter in a pan
- Slice the Mushrooms, Leek and Onion and crush the garlic, add them to the pan and cook until soft.
- Remove from the heat and put it all in a blender, blend until chopped but still chunky.
- Add the spinach and mix until it wilts.
- Once the spinach is mixed through and wilted, add the cream and the cheese, mix through and heat gently until the cheese has melted. Season with salt and pepper.
- Transfer to a bowl and serve warm.
Need Something To Dip?
Go ahead and try these homemade potato crisps now