From Ali VanGorden, Registered Dietitian
Melt butter and oil over medium heat in a medium-sized pot. Add onion, garlic and mushrooms; cook until tender. Add flour and stir mixture about 2 minutes.
Gradually whisk in broth and evaporated milk; bring to boil and continue to whisk about 2 minutes. Turn heat to low and add Parmesan cheese; stir briefly until cheese is dissolved into mixture.
Stir in spinach, sour cream and cayenne. Add salt and pepper to taste. Transfer dip to a serving bowl and serve warm with fresh sliced vegetables or whole wheat pita bread.
Please note that some ingredients and brands may not be available in every store.