Hot dip with spinach and mushrooms

Ingredients:

• 2 tablespoons unsalted butter
• Half a large white onion, chopped
• 2 poblano peppers, seeded and chopped
• 450 g of mushrooms, thinly sliced
• 2 cloves garlic, crushed
• 3 tbsp. flour
• 2 cups lightly salted chicken broth
• 3/4 cup sour cream
• 170 g Gruyere, grated (about 1.5 cups)
• 170 gr. muenster, grated (about 1.5 cups)
• 0.5 cup chopped fresh cilantro
• Toasted slices of sourdough bread, for serving
• 700 g of small spinach
• 2 tablespoons extra-virgin olive oil

Preparation:

1. Place the spinach in a large microwave-safe bowl, cover with plastic wrap, and prick the wrap several times to allow steam to escape. Microwave until the spinach begins to wilt, about 4 minutes. Remove the wrap and stir, then microwave for another 2 minutes, or until the greens are completely wilted.
2. Transfer to a colander and rinse under cold water; squeeze out the water and set the spinach aside.
3. In a large saucepan, heat the olive oil and butter over medium-high heat. Add the onion, poblano garlic, and 1/2 teaspoon each of salt and black pepper. Cook, stirring, until the onion is translucent, about 4 minutes.
4. Add the mushrooms and cook, stirring, until tender, about 5 minutes. Reduce the heat to medium, add the garlic and flour, and stir until incorporated, about 2 minutes.
5. Gradually whisk in the chicken broth and bring to a boil. Add the sour cream and simmer, stirring, until the sauce thickens, about 5 minutes. Remove from heat and stir in almost all of the Gruyere, setting aside a few spoonfuls, then add the Muenster and cilantro.
6. Transfer the sauce to a food processor and add the spinach; pulse to chop the greens.
7. Preheat oven to 200°C.
8. Spoon the sauce into a 1-quart baking dish and top with the remaining Gruyere. Place in the oven and bake until the cheese is melted, about 6 minutes. Serve with bread.