Preheat oven to 400℉.

Heat the ½ tsp oil in a large frying pan over medium high heat.

Optional: pan fry 2 tablespoons of the sliced mushrooms for about 2-3 minutes until just browned. Set aside to garnish the top of the dip.

Remove casing from the ¼ lb sausage of choice and add to the pan. Sauté and use the spatula to break up the meat into very small bite sized pieces. Cook until starting to brown and almost cooked through, approximately 3-4 minutes.

Add in the minced 3 clove garlic, remaining 2 cups mushrooms, ¼ tsp salt, and ¼ tsp black pepper. Cook and stir until the mushrooms are soft, about 3-4 minutes.

Add in the 1 cup fresh baby spinach and continue cooking until the spinach has wilted. The moisture will evaporate after cooking 3-5 minutes. Once the liquid had evaporated, set aside to cool.

While the mixture cools, add the softened 8 ounces cream cheese, ⅔ cup mozzarella, ½ cup parmesan cheese, and ⅓ cup sour cream to a bowl. Mix until evenly combined.

Once the mushroom mixture has cooled, stir it into the cheese mixture until evenly combined.

Pour the dip into an oven safe skillet or baking dish. Top with the reserved cooked mushrooms from step 3 for garnish (optional).

Cover the baking dish with foil and bake for 10-12 minutes, until the dip begins to bubble. Remove the foil and cook another 2-3 minutes until the top starts to slightly turn golden brown on top and edges.

Remove from the oven and enjoy with toasted baguette, crackers or veggies to dip. Optional: garnish the dip with fresh chopped parsley.