Warm Roasted Mushroom, Green Onion and Cheddar Dip
Ready In: 1 hr
Serves: 12
Yields: 2 cups
Ingredients
- 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
Directions
- 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.
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