We love spinach in all forms and especially in dips. The varieties are endless and almost everyone enjoys them. The spinach dip below is meant to be served warm and is rapidly becoming a comfort food around here on weekends. Who says dips are just for parties!
Try this sometime with fresh veggies and snackers and watch how rapidly it disappears! I’ve found that children are especially fond of this one, too. It’s a great way to get them to eat their spinach!

You will need:
Large, heavy saucepan
Whisk
Wooden spoon
Serving bowl

1/2 cup chicken broth
1/2 cup evaporated milk( generic is fine )
1 cup grated Parmesan cheese firmly packed
2 pkg chopped frozen spinach, thawed, drained ( 10 oz size )
1/4/ stick of butter( 2 Tbs )
2 Tbs virgin olive oil
1 &1/2 cups finely chopped onion
3-4 cloves garlic, finely minced
2 cups fresh button mushrooms, washed and chopped/sliced
2 Tbs flour ( all purpose )
1/2 cup sour cream
1/2 tsp red pepper
salt and pepper to taste

Directions:

Place butter and oil in pot on medium low heat. When melted, stir in onion, garlic, and mushrooms. Cook on medium heat until soft. Stir in flour slowly and cook about 2-3 minutes.

Carefully add milk and broth and start whisking. Bring mix to boiling point and keep whisking 2-3 more minutes. Turn heat down to low and add Parmesan….stir until it’s dissolved / melted.
Add spinach, pepper and sour cream and stir well. Add salt and pepper if desired.

Pour mixture into a serving bowl and enjoy warm with your favorite snackers, breads or fresh veggies. Delicious!

Note:

May substitute with fat free or reduced fat ingredients if desired.