Hot Spinach Dip with Mushrooms

1. 1

   Put the spinach in a large microwave-safe bowl; cover with plastic wrap and pierce a few times to vent.

2. 2

   Microwave until it starts wilting, about 4 minutes.

3. 3

   Uncover and stir, then microwave until completely wilted, about 2 more minutes.

4. 4

   Transfer to a colander and rinse under cold water; squeeze dry and set aside.

5. 5

   Heat the olive oil and butter in a large saucepan over medium-high heat.

6. 6

   Add the onion, poblanos and 1/2 teaspoon each salt and pepper and cook, stirring, until the onions are translucent, about 4 minutes.

7. 7

   Add the mushrooms and cook, stirring, until tender, about 5 minutes.

8. 8

   Reduce the heat to medium; add the garlic and flour and stir until incorporated, about 2 minutes.

9. 9

   Gradually stir in the chicken broth and bring to a simmer.

10. 10

    Add the sour cream and cook, stirring, until the liquid thickens, about 5 minutes.

11. 11

    Remove from the heat and stir in all but a few tablespoons of the gruyere, then stir in the muenster and cilantro.

12. 12

    Transfer to a food processor and add the spinach; pulse until finely chopped.

13. 13

    Preheat the oven to 400 degrees F. Spread the dip in a 1-quart baking dish and sprinkle with the reserved gruyere.

14. 14

    Transfer to the oven and bake until the cheese melts, about 6 minutes.

15. 15

    Serve with bread.

16. 16

    Photograph by Kang Kim

* Per serving · 4 servings · Values may vary.