1. Put the spinach in a large microwave safe bowl; cover with plastic wrap and pierce a few times to vent. Microwave until it starts wilting, about 4 minutes. Uncover and stir, then microwave until completely wilted, about 2 more minutes. Transfer to a colander and rinse under cold water.; squeeze dry and eat aside.
2. Heat the olive oil and butter I a large saucepan over medium-high heat. Add the onions, poblanos and 1/2 teaspoon each salt and pepper and cook, stirring, until the onions are translucent, about 4 minutes. Add the mushrooms and cook, stirring, until tender, about 5 minutes. Reduce the heat to medium; add the garlic and flour and stir until incorporated, about 2 minutes,
3. Gradually stir in the chicken broth and bring to a simmer. Add the sour cream and cook, stirring, until the liquid thickens, about 5 minutes. Remove from the heat and stir in all but a few tablespoons of the gruyere, then stir in the muenster and cilantro. Transfer to a food processor and add the spinach; pulse until finely chopped.
4. Preheat oven to 400. Spread the dip in a 1-quart baking dish and sprinkle with the reserved gruyere. Transfer to the oven and bake until the cheese melts, about 6 minutes.
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|Serving Size: 1 Serving (209g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 187 (69%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 55.7mg||17 %|
|Sodium 462.8mg||16 %|
|Potassium 710.8mg||19 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 6.2g|
|Protein 14.7g||21 %|
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Calories per serving: 272
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