During football season, I enjoy making dips to eat instead of lunch on Sunday’s.  It’s just more simple this way – I get out of work at 2:30, run home, and prepare a dip in moments.  I do, however, extremely lack the skill of reading a recipe before hand to find out how long it will actually take to complete.  This one was a little more lengthy – and ended up being an “appetizer” to our dinner.  Despite all that, it was extremely delicious.

Hot Cheesy Mushroom Dip

{recipe from Closet Cooking website} – I made alterations to match what I had on hand.  You can view the actual recipe through his webpage.

• 1 tbsp. olive oil
• 1 tbsp. butter
• 1 medium onion, chopped (I chopped the onions, even though it says slice because I hate trying to pick up a sliced onion with my scoop of choice – it never works out for me)
• 1 lb mushrooms, sliced
• 1/2 tsp chopped garlic
• 1/2 tsp dried thyme
• salt and pepper to taste
• 1/4 c chicken broth
• 4 oz cream cheese, at room temperature
• 1/2 c Greek yogurt
• 1/4 c Miracle whip
• 1/4 c shredded Mozzarella
• 1/4 c grated parmesan cheese

Heat the oil and butter in a large pan.  Add the onions and allow to caramelize.  Add the mushroom and allow these to caramelize as well (this should take about 20 minutes for each).  Add the garlic and thyme and cook for an additional minute.  Season with salt and pepper.  Add the chicken broth and cook until broth has evaporated.  Remove from the heat and place 1/2 of the mixture into a food processor.  Process until smooth.  Add the processed mushroom mixture back into the pan and add the cream cheese, yogurt, miracle whip and mozzarella and parmesan cheeses.  Place into a baking dish (I didn’t really have a baking dish so I used my mini spring form pans – note to self of what to purchase in future!) Bake for about 30 minutes or until cheese is melted and golden brown.

This was absolutely delicious.  We are both fans of mushrooms in this household, so this dip was well-appreciated.  It ended up taking me a little over an hour to make, but if I had been prepared I probably wouldn’t have minded quite as much.  Hopefully this season adds some great new recipes to my recipe box.