This stovetop mushroom dip is a cinch to make and it’s perfect for anyone who loves mushrooms and snacking. Serve it with your favourite crackers or toasted baguette, and it also pairs nicely with fresh veggies.
I’ve made this dip with Boursin cheese, cream cheese, and sour cream, making this dip smooth and creamy. Enjoy this dip with your favourite person or serve it as an appetizer during a gathering, and I promise you there won’t be any leftovers.
Ingredients
1/2 tbsp extra virgin olive oil
3 scallions (white and light-green part) -thinly sliced
1 (227 g) container cremini mushrooms -cut in half and slice thin
1 (227g) container cream cheese
1 (250 ml) container sour cream
1 (150 g) pack of Boursin cheese -shallot and chive
1 tsp garlic powder
1 tsp onion powder
Black pepper to taste
Serve with sliced baguette, crackers, and/or tortilla chips
Directions
- Put the extra virgin olive oil in a pot and add in the scallions. Heat on medium and cook for a few minutes.
- Add in the mushrooms and mix until the mushroom begin to release their juices.
- Add in the remaining ingredients and mix often. Reduce the heat as needed. You don’t want the bottom to burn.
- Mix often until the mixture is smooth.
- Serve hot.
- Serve with your favorite baguette, crackers, and/or tortilla chips.
Comments