A mouth-watering dip for tapas night! Just enough creamy and cheesy with tasty mushrooms.
Ingredients
- 1/2 pound mushroom, washed and coarsely chopped
- 2 tablespoons olive oil
- 1 garlic clove, crushed
- 1 small jalapeno, thinly chopped
- 2 tablespoons marsala wine
- 1/2 cup cream cheese
- 1 tablespoon sour cream
- 1 tablespoon mayonnaise
- 1 tablespoon chopped basil
- 1 tablespoon grated parmesan cheese
- 1/2 cup grated cheese (I like the Italian blend)
- Salt and pepper
- Baguette or pita chips for serving
Instructions
Preheat oven to 400 F.
Heat the olive oil in a pan and sauté the mushroom until slightly charred, about 8 minutes. Add the garlic and jalapeno, and sauté for another minute. Season with salt and pepper.
Add the marsala wine and stir for 1 minute.
Remove from heat and mix in cream cheese, sour cream, mayonnaise, parmesan cheese and basil. Adjust seasoning to taste.
Transfer to a baking dish and sprinkle with grated cheese. Bake for about 20 minutes until the cheese is golden brown. You can broil for a couple minutes at the end if needed.
Enjoy with baguette or pita chips.
1 comment
My daughter added avocado to the Beets Poke and said it was a nice touch.