Creamy Mushroom Dip
Recipe: #12724
June 07, 2014
Categories: Dips, Snacks, Cheese, Appetizers, Mushrooms, Baby Shower, Fathers Day, Romantic Dinner, Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Processed Cheese, more
"This has been around for some time now. It is a mix of easy packaged items, and some fresh. I think it was Paula Deen or Sandra Lee. I see it on many sites these days; but, it's truly a delicious recipe. I serve it with toasted crostini or baguette slices, soft French bread; or cooked baby new potatoes and asparagus spears. Tons of flavor, and easy to prepare. Easy to make ahead; and, simply preheat."
Ingredients
- DRIED MUSHROOMS
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- DIP BASE
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- CRISPY MUSHROOMS
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Nutritional
- Serving Size: 1 (175.4 g)
- Calories 221.2
- Total Fat - 17.5 g
- Saturated Fat - 8.9 g
- Cholesterol - 46.2 mg
- Sodium - 600.7 mg
- Total Carbohydrate - 5.8 g
- Dietary Fiber - 0.4 g
- Sugars - 1.6 g
- Protein - 8.3 g
- Calcium - 188.1 mg
- Iron - 0.6 mg
- Vitamin C - 0.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Dried Mushrooms ... Add the wine to a bowl, and microwave 3-4 minutes until hot. Remove from the microwave, and add the mushrooms. Cover with plastic wrap; and let them set 20 minutes, until they are re-hydrated and soft.
Step 2
Add the mushrooms to a food processor; then, strain the liquid, reserving 2/3 cup. Add the strained liquid to the food processor as well. Pulse a couple of times until you get a coarse consistency. You can also use a blender.
Step 3
Dip ... In a medium pot, add the pureed dried mushrooms, the soup (right out of the can), cream cheese, sour cream, mozzarella, tarragon, and a pinch of salt and pepper. Mix to combine; then, simmer on medium to medium low heat, stirring often, until the the cheese has melted and everything is combined, 5-10 minutes. You want all the flavors to 'develop.'
Step 4
Crispy Mushroom Garnish ... Now, this is something I love to do as a garnish. I think it really makes the dish look special; and, it adds a little texture to the dish as well. Thin sliced mushrooms, tossed lightly with the olive oil, balsamic, salt, and pepper; then roasted in the oven - on a sheet pan lined with parchment paper or foil, at 475 for 20-30 minutes, middle shelf, until crisp. Make sure they are in a single layer; and, flip them over 1 time during cooking. Once they are crisp, they are done - remove from the oven to cool before serving.
Step 5
Serve and ENJOY! ... Best served warm in a bowl, topped with the crispy mushroom; and, surrounded by lots of dippers. Fresh soft French bread, toasted crostini or baguette slices, bread sticks, cooked baby new potatoes, blanched asparagus; or your favorite crackers. It's rich and decadent, but really good.
Tips
No special items needed.