Planet Hollywood Spinach Dip
Source of Recipe
ecookbooks
List of Ingredients
8 ounces sliced mushrooms
3/4 cup diced yellow onion
2 tablespoons butter
1 teaspoon Italian seasoning
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 (10-ounce) packages frozen, chopped spinach, thawed
2 cups cooled spinach dip sauce (see recipe below)
3/4 cup (6 ounces) sour cream
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
Recipe
Saute the mushrooms and onion in butter with the Italian seasonings, lemon juice, salt and black pepper. When the mushrooms are tender they are cooked. Drain and cool.
Squeeze water from thawed spinach, making sure the spinach is completely dry. Combine the dry spinach with the cooled dip sauce, sour cream and cheeses. Add lemon juice and spices and the mushroom-onion mixture.
Make the dip a day ahead to allow the flavors ample time to meld. Also, the spinach mixture and the spinach dip sauce should be chilled before combining them. The spinach dip is best served warm with white corn tortillas and fresh salsa. Heat in a microwave or in a saucepan on the stovetop, stir frequently so that the mixture won't burn or
stick to the pan
Spinach Dip Sauce:
In a small saucepan on medium heat, melt 2 tablespoons butter. Add 2 tablespoons minced shallots and 1 tablespoon minced garlic. Saute for 3 minutes. Slowly whisk in 3 tablespoons all-purpose flour to make a roux. Cook 4 minutes. While stirring, add 16 ounces (2 cups) heavy
cream, 1 teaspoon ground white pepper, 1 teaspoon salt, 1/4 cup finely juliennned fresh basil and 1/4 cup freshly shredded Parmesan cheese. Bring to a boil. Reduce the temperature to low and simmer for 6 minutes, stirring constantly to avoid sticking. Place the sauce in the
refrigerator to cool until ready to assemble dip.
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