-
1
Put the spinach in a large microwave-safe bowl; cover with plastic wrap and pierce a few times to vent.
-
2
Microwave until it starts wilting, about 4 minutes.
-
3
Uncover and stir, then microwave until completely wilted, about 2 more minutes.
-
4
Transfer to a colander and rinse under cold water; squeeze dry and set aside.
-
5
Heat the olive oil and butter in a large saucepan over medium-high heat.
-
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
Add the mushrooms and cook, stirring, until tender, about 5 minutes.
-
8
Reduce the heat to medium; add the garlic and flour and stir until incorporated, about 2 minutes.
-
9
Gradually stir in the chicken broth and bring to a simmer.
-
10
Add the sour cream and cook, stirring, until the liquid thickens, about 5 minutes.
-
11
Remove from the heat and stir in all but a few tablespoons of the gruyere, then stir in the muenster and cilantro.
-
12
Transfer to a food processor and add the spinach; pulse until finely chopped.
-
13
Preheat the oven to 400 degrees F. Spread the dip in a 1-quart baking dish and sprinkle with the reserved gruyere.
-
14
Transfer to the oven and bake until the cheese melts, about 6 minutes.
-
15
Serve with bread.
-
16
Photograph by Kang Kim
