Serves: 8
Total Calories: 5,641

5 1/2 tablespoons olive oil
2 cups chopped onions
1 cup garlic thinly sliced
6 cups minced portabella mushrooms
5 pounds frozen chopped spinach thawed and well drained
2 cups ground pine nuts
12 cups heavy cream
2 cups cream cheese softened
2 teaspoons salt
3 1/2 tablespoons black pepper
2 cups finely grated Parmesan cheese
bread from the hollowed out bowl for dipping
1 to 1 3/4 pound Bread Bowl

1. Heat the oil in a large skillet over medium heat.

2. Add the onions and garlic, reduce the heat to low, and sauté about 2 minutes, or until the onions are translucent. Add the mushrooms, spinach, and pine nuts, and continue to sauté an additional 2 minutes.

3. Add the cream, cream cheese, salt, and pepper to the skillet, and gently stir until the cream cheese is melted and the mixture is well blended.

4. Remove from the heat and stir in the Parmesan cheese.

5. Spoon the warm dip into the bread bowl. Serve with pieces of sourdough bread.

Nutritional Facts:

Serves: 8
Total Calories: 5,641
Calories from Fat: 1,374

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Spinach Dip With Portabella Mushrooms and Pine Nuts
Warm Baja Shrimp Taco Dip
Carmelized Onion and Blue Cheese Dip
Three Cheese Ball In A Bowl
Cocktail Weenie Bowl
Buffalo Wing Appetizer
Chicken Parmigiana Hero
Yia Yia's Meatball Bowl
Farallon's Crab Imperial Gratin
Teriyaki Chicken Bowl