Mary Ann’s Spinach and Mushroom Dip

Name: Mary Ann’s Spinach and Mushroom Dip
Yield: Makes three cups
Cuisine: Cajun
Ingredients: Dash of Tabasco Green Pepper Sauce; 3 Tbsp. butter; 1 bunch of green onions, chopped; 8 oz. small button mushrooms, sliced; One 10-oz. bag of fresh spinach, picked and washed; ⅓ cup heavy whipping cream; 12 oz. cream cheese, at room temperature; Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste

Preparation info

Makes
three
cups

Difficulty
Easy

Appears in

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

About

My wife, Mary Ann, loves to improvise dips. This is the best one she’s ever made.

Ingredients

3 Tbsp. butter
1 bunch of green onions, chopped
8 oz

Americas
United States
New Orleans
Side dish
Gluten-free
Vegetarian
Louisiana

Method

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.
Return the mushroom-spinach mixture