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Mary Ann's Spinach and Mushroom Dip

Source of Recipe


From "Tom Fitzmorris's New Orleans Food" by Tom Fitzmorris



List of Ingredients



• 3 Tbsp butter
  
• 1 bunch of green onions, chopped
  
• 8 ounces small button mushrooms, sliced
  
• One 10-ounce bag of fresh spinach, picked and washed
  
• â…“ cup heavy whipping cream
  
• 12 ounces cream cheese, at room temperature
  
• Salt and freshly ground black pepper to taste
  
• Dash of Tabasco Green Pepper Sauce
  






Instructions



1. Melt the butter in a skillet over medium-high heat. Add the green onions and sauté until soft. Add the mushrooms, spinach, and ¼ cup of water, and cook until the liquid is evaporated. Transfer the mixture to a cutting board and chop.
   
   
2. Return the mushroom-spinach mixture to the skillet. Add the cream and simmer over medium heat, stirring occasionally, for about 3 minutes. Turn off the heat.
   
   
3. Cut the cream cheese into pieces and stir into the pan contents. Season to taste with salt, pepper, and Tabasco. Serve with croutons, pita crisps, or other dippable food.
   
   Makes 3 cups