Sour Cream Mushroom Dip

¼ cup butter

20 button mushrooms, finely chopped

¼ cup finely chopped onion

2 cups torn spinach leaves

1 teaspoon dried parsley

¼ teaspoon garlic salt, or to taste

1 pinch ground black pepper, or to taste

½ cup shredded sharp Cheddar cheese

1 cup sour cream

1 cup shredded sharp Cheddar cheese

Preheat an oven to 350 degrees F (175 degrees C).

Heat the butter in a skillet over medium heat. Stir in the mushrooms and onion; cook and stir until the mushrooms have softened and the onion is translucent, about 7 minutes. Stir in the spinach, parsley, garlic salt, and pepper. Continue cooking until the spinach has wilted, about 3 minutes. Remove from heat and stir in 1/2 cup of Cheddar cheese. Cool for 5 minutes. Stir in the sour cream, then spread mixture into an 8x8-inch baking dish. Sprinkle 1 cup of Cheddar cheese on top.

Bake in the preheated oven until the cheese has melted, about 20 minutes.