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.