Hot Spinach Dip with Mushrooms

Ingredients

• 1.5 pounds baby spinach 
• 1 pound button mushrooms thinly sliced
• 3 tablespoons flour all-purpose
• 0.5 cup cilantro leaves fresh chopped
• 2 cloves garlic minced
• 1.5 cups gruyère cheese grated
• 10 servings kosher salt and pepper freshly ground
• 2 cups chicken broth low-sodium
• 1.5 cups muenster cheese grated
• 2 tablespoons olive oil extra-virgin
• 2  poblano chile peppers seeded chopped
• 0.8 cup cup heavy whipping cream sour
• 10 servings sourdough bread toasted for serving
• 2 tablespoons butter unsalted
• 0.5 large onion white chopped

Equipment

• food processor
• bowl
• sauce pan
• oven
• plastic wrap
• baking pan
• microwave
• colander

Directions

1. Put the spinach in a large microwave-safe bowl; cover with plastic wrap and pierce a few times to vent. Microwave until it starts wilting, about 4 minutes. Uncover and stir, then microwave until completely wilted, about 2 more minutes.
2. Transfer to a colander and rinse under cold water; squeeze dry and set aside.
3. Heat the olive oil and butter in a large saucepan over medium-high heat.
4. Add the onion, poblanos and 1/2 teaspoon each salt and pepper and cook, stirring, until the onions are translucent, about 4 minutes.
5. 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.
6. Gradually stir in the chicken broth and bring to a simmer.
7. Add the sour cream and cook, stirring, until the liquid thickens, about 5 minutes.
8. Remove from the heat and stir in all but a few tablespoons of the gruyere, then stir in the muenster and cilantro.
9. Transfer to a food processor and add the spinach; pulse until finely chopped.
10. Preheat the oven to 400 degrees F.
11. Spread the dip in a 1-quart baking dish and sprinkle with the reserved gruyere.
12. Transfer to the oven and bake until the cheese melts, about 6 minutes.
13. Serve with bread.
14. Photograph by Kang Kim