Shelly's Recipe

PORTABELLA MUSHROOM, SPINACH & CHEESE DIP

Category: Dips - Hot

1-1 1/2 to 2 lb hubcap loaf of round rustic Italian, French or sourdough bread
2 (8 oz) pkg cream cheese, softened
1/3 cup grated Asiago or Parmesan cheese
1 (10 oz) pkg frozen chopped spinach, thawed and well drained of excess water
2 large Portabella mushrooms, gills and stem removed
12 cloves minced or pressed fresh garlic
1/2 tsp garlic powder
2 to 3 tbsp white wine
Worcestershire sauce
1/4 cup half and half
1 tbsp seasoned rice vinegar
1/4 tsp white pepper
1 tsp extra virgin olive oil

Using a pint size cottage cheese or other round pint size container place in middle of bread loaf. Using a bread knife cut around outside of container making a full circle. Remove container and cut out bread to 1-inch from bottom of crust forming a round bowl inside of bread loaf. Save removed bread.
Coarsely chop mushrooms. Spray a medium sized saute pan lightly with cooking and preheat over medium. Add garlic to pan and saute until lightly browned add mushrooms and saute until tender 2 to 3 minutes and remove from heat. Remove from heat.

In a large bowl mix together sauteed mushrooms, cheeses, spinach, Worcestershire, fat free half and half, garlic powder, vinegar and white pepper to pan and blend all ingredients together until combined. Transfer dip to a large sauce pan and bring dip to a gentle simmer over medium low heat stirring constantly or place mixture in a microwave safe dish and cook on high for 5 minutes, stopping every minute to mix ingredients together so that they heat evenly.

After dip is hot stir in extra virgin olive oil and remove from heat.

To serve pour dip into pre-made bread bowl. The dip should fill the bowl a little over half way. Using bread knife, slice bread into small pieces at an angle above dip. Bread should still be attached but you should be able to just pull a piece off. Also, slice reserved bread in to 2 inch by 2-inch slices and serve.