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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.
Make the dip a day ahead to allow the flavors
ample time to meld.
Also, the spinach mixture and the spinach dip sauce
should be chilled
before combining them. The spinach dip is best
served warm with white
corn tortillas and fresh salsa. Heat in a microwave
or in a saucepan
on the stovetop, stir frequently so that the mixture
won't burn or
stick to the pan
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.
