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this recipe has been scaled down from an incredibly large batch, so you may need to adjust the quantity of salsa and cheese slightly<br/><br/>2.5 lbs white or cremini mushrooms, diced<br/>1 tbsp montreal steak spice<br/>pinch garlic powder<br/>pinch salt<br/>2 oz butter or margarine<br/>about 1 cup of salsa<br/>8 oz cream cheese<br/>8 oz goat cheese<br/>1 tbsp cilantro<br/>1 tbsp basil<br/>1 tsp chili flakes<br/>pinch black pepper<br/><br/>- preheat oven to 350 degrees fahrenheit<br/>- cook the mushrooms with the butter/margarine, montreal steak spice, salt and garlic powder until there is no moisture left in the pan. <br/>- in a bowl combine all of the cheeses with the cilantro, basil, chili flakes and black pepper, mix well until both cheese are completely blended/.<br/>- one the mushrooms are cooked, strain them to remove any excess moisture and then add half of the cheese mixture and all of the salsa, combine well and place in an oven safe serving dish.<br/>- make 2 oz balls of the rest of the cheese and flatten between two sheets of parchment.<br/>- place flattened cheese "disk" on top of the mushroom mix and bake until cheese is melty & serve

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Gail B. March 22, 2014

This is not exactly like the Moxie's dip, but it really doesnt matter, its really close to it and it's AMAZING!! Making some more tonight actually!

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whittakermd October 30, 2009
My Version of Moxie's Mosiac Dip