Tuesday, 12 October 2010

Hot Cheesy Mushroom Dip

I hope that all of my fellow Canadians enjoyed our Thanksgiving weekend. We had amazingly warm, sunny weather and we took full advantage of it. My weekend was filled with lots of cooking, family and even more food!! We were able to get together with both sides of the family and see all 9 of my nieces and nephews so by the end of the weekend we were all exhausted (and full!).

I made this dip when we got together with my side of the family. It went over really well with the adults (the 10 grandchildren are still wary of mushrooms) and is a wonderfully rich dip. It takes a little while to make (and a lot of mushrooms) but it's well worth it. Served with crackers or slices of baguette it's divine!

The picture above is what the dip looks like before baking. I had to make it ahead of time in order to bring it to the cottage for our first fete. In the chaos of the day I didn't get a chance to take a post baking pic. Enjoy!

Recipe originally from: Closet Cooking

Prep Time: 10 minutes
Cooking Time: 1 hour 15 minutes

1 tbsp oil
1 tbsp butter
1 medium onion, sliced
1 pound mushrooms (cleaned and sliced) - I used a mixture of button and cremini
2 garlic cloves, chopped -- original recipe only called for one
1/2 tsp dried thyme (or 1 tsp fresh, chopped)
salt and pepper, to taste
1/4 cup white wine (or broth)
1 (4oz) package cream cheese (at room temperature)
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup mozzarella, grated (I used marble)
1/4 cup fresh Parmesan cheese, grated

Preheat oven to 350F.

Heat oil and butter in a large skillet. Add onion and cook until it starts to caramelize, about 20 minutes. Add the mushrooms and saute until they start to caramelize, about 20 minutes. Add garlic and thyme; saute until fragrant - about 1 minute. Season with salt and pepper.

Add the wine to the mushroom mixture and deglaze the pan. Cook until the wine has evaporated.

Puree half of the mushroom mixture in a food processor. Mix the mushrooms, cream cheese, sour cream, mayonnaise, mozzarella and Parmesan cheese. Place in a baking dish.

Bake dip for 20-40 minutes or until bubbling and golden brown on top.


Mags @ the Other Side of 50 said...

You know what we Americans like about you Canadians? You post your Thanksgiving recipes in plenty of time for us to incorporate them into our Thanksgiving menu!

This looks delicious Laurie!

Laurie said...

Well Mags,
We Canadians do aim to please. ;) Unfortunately by the time US Thanksgiving recipes start popping up on sites our celebrations are long gone! Check out the Bavarian Apple Torte I posted awhile ago. It is amazing!

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