Prep 10 mins
Cook 50 mins
from Calgary Herald - haven't yet tried, but sounds delicious. This warm and savoury dip, rich with melted cheese and roasted mushrooms, is easy to make and take. You roast the mushrooms in advance, stir the whole thing together, cover and refrigerate, then heat up just before serving, releasing the heady aromas of thyme and rosemary.
- 1 lb mushroom, chopped (cremini, white or mixed)
- 2 tablespoons butter, melted
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried rosemary, crumbled
- pepper, to taste
- 8 ounces brick-style cream cheese, softened
- 1 1⁄2 cups shredded old cheddar cheese (or extra old)
- 1 green onion, finely chopped
- 1 sliced baguette, vegetable sticks, crackers, etc. for serving
- Preheat oven to 425 F (220 C).
- On a rimmed baking sheet (line with foil for easy clean-up), combine mushrooms, melted butter, thyme, rosemary and pepper to taste.
- Roast for about 30 minutes, stirring twice, or until mushrooms are browned and dry. Let cool.
- In a bowl, mash softened cream cheese. Stir in roasted mushrooms, cheddar and green onion. Pack into a baking dish. Bake right away or cover and refrigerate for up to 2 days.
- When ready to serve, preheat oven to 350 F (175 C). Uncover and bake for 20 to 30 minutes or until hot and bubbly. Serve with a baguette for spreading the dip onto, or vegetables for dipping.