Mushroom and Spinach Dip

Amazing as a dip, but also fantastic as a filling for turnovers using puff pastry. The key to a really intense mushroomy flavour is using a food processor to mince the mushrooms. I discovered that when I was too lazy to mince them by hand, although I don't understand the science behind it, lol. Excellent served either hot or cold.

• Ready In: 30 mins
• Yields: 4 cups

Ingredients

• 2  tablespoons butter
• 1  cup onion, minced fine
• 1  tablespoon garlic powder
• 1 1⁄2 lbs mushrooms
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (8 ounce) package cream cheese

Directions

1. In a large skillet or heavy bottomed pan saute the onions and butter on high heat for 2 minutes.
2. Add the garlic powder and mushrooms and cook for five minutes, stirring frequently.
3. Add the spinach, and continue cooking for about 10 minutes. Stir frequently. The mixture won't get 'dry', but you don't want it to be really wet.
4. Add the cream cheese. Mix well until it all dissolves.
5. Taste the mixture and add salt and pepper, if desired.