2 Tbsp olive oil

500g Denny Portabellini Mushrooms, sliced

1 onion, diced

2 cloves garlic, minced

½ tsp chilli flakes

400g spinach, *blanched, drained & squeezed dry

120g mozzarella cheese, grated

250g cream cheese

120g sour cream

25g Parmesan cheese, grated

1 large baguette, sliced and toasted

*rub with a garlic clove while still hot for extra deliciousness


*A super quick way to blanch spinach is to place the spinach in a colander / large metal sieve in the kitchen sink. Boil a kettle of water. Pour the boiling water over the spinach until wilted.

- Heat olive oil in a medium pan over medium heat. Add the mushrooms and season lightly. Cook until golden brown.

- Scoop out a large spoonful of golden brown mushrooms for finishing the dip later. Add onion, garlic and chilli flakes. Cook, until softened and fragrant.

- Add spinach and mix. Reduce heat to very low and add cream cheese and mozzarella. Stir until all the cheese has melted.

- Switch the heat off. Stir in sour cream.

- Preheat oven on grill.

- Scoop dip into an oven safe serving dish.

- Finish with the reserved mushrooms and sprinkle with Parmesan cheese.

- Place in the oven and grill until the top is golden brown and the dip is bubbling.

- Serve with toasted baguette for cheesy dipping.

Serves 8

Prep time: 10 minutes

Cook time: 30 minutes

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