I found inspiration for this dip from a Ranting Chef post. We ate this dip with Italian bread slices. Next time, I will probably spread the dip on the bread slices, sprinkle with parm cheese, and broil. It would also be an excellent mushroom pesto for pasta or my Mushroom Pesto Pizza.
- 1 (10 oz) package of baby portabello mushrooms
- 1/2 tsp dried thyme
- Olive oil
- 2 garlic cloves, quartered
- Juice of 1 half a lemon
- 1/2 cup of Parmesan cheese, plus some to sprinkle the top with
- 1/8 cup mayo
- 1/8 cup cream cheese, softened
- Salt and pepper to taste
In a skillet, saute the thyme and mushrooms in olive oil until tender. Drain off the juice. In a food processor, combine the mushroom mixture with the garlic cloves. Add the other ingredients and pulse until combined. In a greased oven safe dish, add mushroom mixture. Top with desired amount of parmesan cheese. Bake on 375 for about 15 minutes or until heated through.
Serve with bread.
Rufus' Food and Spirits Guide said:
That bread better be ready or it won’t even make it to the dip! Oops all gone. Looks awesome.