Spinach Dip Recipe

Prepare vegetables

Wash and thoroughly dry the spinach. Trim and thinly slice the cremini mushrooms. Mince the shallot and garlic.

Sauté mushrooms

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced mushrooms in a single layer and cook without moving for 2–3 minutes to brown, then stir and cook another 3 minutes until golden and any released liquid has evaporated. Season lightly with 1/4 tsp salt and 1/4 tsp pepper. Transfer mushrooms to a bowl and set aside.

Wilt spinach

Return the skillet to medium heat, add remaining 1 tablespoon butter. Add minced shallot and cook 1–2 minutes until translucent. Add garlic and cook 30 seconds until fragrant. Add spinach handfuls, stirring until wilted (about 2–3 minutes). If the pan becomes too dry, add 1–2 tablespoons water. Transfer wilted spinach to a cutting board and roughly chop. Squeeze out excess moisture with a clean towel or by pressing in a sieve; reserve the liquid for another use or discard.

Make cheese sauce (roux and milk)

Wipe the skillet clean and return to medium heat. Melt 1 tablespoon butter, add 1 tablespoon flour and whisk continuously for 1 minute to cook the flour (do not brown). Slowly whisk in 1 cup whole milk, bringing to a gentle simmer and whisking until smooth and slightly thickened, about 2–3 minutes.

Add cheeses and seasonings

Reduce heat to low and add 4 ounces softened cream cheese, whisk until incorporated. Add the 2 cups five-cheese blend a handful at a time, stirring until fully melted and smooth. Stir in the reserved mushrooms and chopped spinach. Add 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon red pepper flakes, and 1 teaspoon lemon juice. Taste and adjust seasoning.

Finish with truffle oil

Remove the skillet from heat and stir in 1 teaspoon truffle oil. If the dip is too thick, thin with 1–2 tablespoons milk. Transfer to an ovenproof serving dish, sprinkle 2 tablespoons grated parmesan on top.

Optional bake

Place the dish under a hot broiler for 2–3 minutes or into a 400°F (200°C) oven for 6–8 minutes until the top is bubbly and lightly golden. Watch carefully to avoid burning.

Slice the focaccia into 1-inch thick pieces. Brush both sides lightly with 2 tablespoons olive oil and sprinkle with 1 teaspoon sea salt and the chopped rosemary if using.

Preheat a grill or grill pan to medium-high. Grill the focaccia slices 2–3 minutes per side until grill marks appear and bread is crisped. Alternatively, toast under a broiler for 2–3 minutes per side. Keep warm until serving.

Spoon warm spinach-mushroom dip into a serving bowl. Drizzle the optional 1/2 teaspoon extra truffle oil over the top and sprinkle with chopped chives. Serve immediately with grilled focaccia alongside for dipping.