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Every once in a while a little refrigerator browsing leads to a delicious dish. Case in point: yesterday afternoon. After medium-sized, late morning breakfasts, both my husband and I were hungry. With a big family dinner planned for early evening, there was no need for a full meal but a snack would be perfect. Of course, I hadn’t planned on making snacks and didn’t want to go to the store, so I began searching our refrigerator for inspiration.
The first thing I found was a package of fresh mushrooms, which I had bought for a meal that wasn’t made due to conflicting plans. Not one to like food go to waste, I decided that they needed to be included in this snack. My initial concern was that the mushrooms were sliced, which meant they couldn’t be stuffed. However, I let a little more browsing lead the way, and I was able to find enough additional ingredients to create a dip that would go well with the open containers of tortilla chips and crackers.
This dip was made in one frying pan, which made for easy cleanup and easy serving, as I served the dip directly from the pan. If you are trying for a more attractive serving option, you could transfer the dip from frying pan to oven-proof serving dish before adding the cheddar cheese. Simply bake for 5 minutes in a 400 degree oven, and you’ll have the same tasty dip in a prettier package.
- 1 Tb. butter
- 6 oz. button mushrooms, chopped
- 2 cloves garlic, minced
- 5 oz. frozen spinach, thawed and drained
- 1/2 cup feta
- salt & pepper
- 1/2 cup shredded cheddar
- Heat a large, nonstick frying pan over medium heat. Add butter; when melted, add mushrooms. Sauté for 2-3 minutes or until tender.
- Add garlic, cook for 30 seconds, and add spinach.
- Mix well to divide garlic evenly through the mixture. Add feta and salt and pepper to taste.
- Cook for 1-2 minutes, stirring occasionally.
- Top with cheddar, turn heat off but leave on stove to allow cheddar to melt.
- Serve immediately with tortilla chips or crackers.
