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Spinach Dip Recipe from Planet Hollywood


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 x 10-ounce packages frozen, chopped spinach, thawed
2 cups cooled spinach dip sauce *
3/4 cup (6 ounces) sour cream
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese

Yield: 4 cups


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.

* How to make the 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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