About
Your taste buds are at the one-yard-line and about to break the plane into brand new heights of flavor! It's time for a touchdown, and that means this Line-Of-Scrimmage Dip! A buttery, cheesy, creamy, savory spinach dip like you've never tasted before, and this time it's bringing in some new players — beefy mushrooms and spicy poblano peppers! Line-Of-Scrimmage Dip is going to run the ball and guarantee you a winning snack!
Ingredients
- 1 1/2 pounds baby spinach
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1/2 large white onion, chopped
- 2 poblano chile peppers, seeded and chopped
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 (16-ounce) carton button mushrooms, thinly sliced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 3/4 cup sour cream
- 6 ounces Gruyère cheese, grated, divided
- 6 ounces Muenster cheese, grated
- 1/2 cup fresh cilantro, chopped
- fresh basil, optional, to taste, chopped, for garnish
- sourdough bread, optional, to taste, toasted, for serving
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -In a large, microwave-safe bowl, add the spinach.
Step 3 -Cover the bowl with plastic wrap and pierce it a few times to allow steam to vent.
Step 4 -Microwave the spinach until it starts to wilt, about 4 minutes.
Step 5 -Uncover the spinach and stir.
Step 6 -Microwave until the spinach until it is completely wilted, about 2 minutes.
Step 7 -Transfer the spinach to a colander and rinse it under cold water.
Step 8 -Squeeze the spinach dry and set it aside.
Step 9 -In a large saucepan over medium-high heat, add the olive oil and the butter and heat until the butter is fully melted.
Step 10 -Add the onions, the poblano peppers, the salt, and the black pepper to the butter mixture and cook, while stirring, until the onions are translucent and form an onion mixture, about 4 minutes.
Step 11 -Add the mushrooms to the onion mixture and cook, while stirring, until tender, about 5 minutes.
Step 12 -Reduce the heat to medium.
Step 13 -Add the garlic and the flour to the onion mixture and cook, while stirring, until both are incorporated, about 2 minutes.
Step 14 -Gradually add the chicken broth to the onion mixture, while stirring, until incorporated and no lumps of flour remain.
Step 15 -Bring the onion mixture to a simmer.
Step 16 -Add the sour cream and cook, while stirring, until the onion mixture thickens, about 5 minutes.
Step 17 -Transfer the saucepan from the heat.
Step 18 -Add the Gruyère cheese to the dip mixture, reserving a few tablespoons for topping, and stir to combine.
Step 19 -Add the Muenster cheese and the cilantro to the dip mixture and stir to combine.
Step 20 -In a food processor, add the dip mixture and the spinach and cover the processor.
Step 21 -Pulse the dip mixture until the spinach is finely chopped and combined.
Step 22 -In a 1-quart baking dish, add the dip mixture and spread it out evenly.
Step 23 -Sprinkle the top of the dip mixture with the reserved Gruyère cheese.
Step 24 -Bake until the cheese melts, about 6 minutes.
Step 25 -Garnish with the basil and serve with the sourdough bread.
