Hot Portabella Mushroom, Spinach & Cheese Dip

1-1 ½ to 2 lb hubcap loaf of round rustic Italian, French or sourdough bread made without fats
1 8-oz container or package of 50% less fat cream cheese
1 8-oz container or package of fat free cream cheese
1/3 cup grated Asiago or Parmesan cheese
1 10-oz package of frozen chopped spinach, thawed and well drained of excess water
2 large Portabella mushrooms, gills and stem removed
1- 2 cloves minced or pressed fresh garlic
1/2 teaspoon garlic powder
2 to 3 tablespoons White Wine
Worcestershire sauce
¼ cup fat free half and half
1 tablespoon seasoned rice vinegar
¼ teaspoon White Pepper
1 teaspoon extra virgin olive oil

Using a pint size cottage cheese or other round pint size container place in middle of bread loaf. Using a bread knife cut around outside of container making a full circle. Remove container and cut out bread to 1-inch from bottom of crust forming a round bowl inside of bread loaf. Save removed bread.

Coarsely chop mushrooms. Spray a medium sized sauté pan lightly with cooking and preheat over medium. Add garlic to pan and sauté until lightly browned add mushrooms and sauté until tender 2 to 3 minutes and remove from heat. Remove from heat.

In a large bowl mix together sautéed mushrooms, cheeses, spinach, Worcestershire, fat free half and half, garlic powder, vinegar and white pepper to pan and blend all ingredients together until combined. Transfer dip to a large sauce pan and bring dip to a gentle simmer over medium low heat stirring constantly or place mixture in a microwave safe dish and cook on high for 5 minutes, stopping every minute to mix ingredients together so that they heat evenly.

After dip is hot stir in extra virgin olive oil and remove from heat.

To serve pour dip into pre-made bread bowl. The dip should fill the bowl a little over half way. Using bread knife, slice bread into small pieces at an angle above dip. Bread should still be attached but you should be able to just pull a piece off. Also, slice reserved bread in to 2 inch by 2-inch slices and serve.

Yield; 4 cups or 16 ¼ cup servings each at approximately 140 calories; 3.5 grams total fat; 2 grams saturated fat; 11 milligrams cholesterol; 18.5 grams carbohydrate; dietary fiber 1.4 grams; protein 7.5 grams and 352 milligrams sodium.

Compare with traditional at 201 calories and 12 grams total fat per serving

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