Source: dLife

Fresh portobello and white mushrooms blended with cheese to make a delicious vegetable dip.

Servings

12 oz fresh portobello mushroom , caps, quartered
8 oz fresh medium mushrooms
1 medium garlic cloves , peeled and halved
0.5 cup white wine
1 tsp ground thyme
2 tbsp white all purpose flour
2 oz cream cheese , softened
1 tbsp fresh lemon juice
0.75 tsp salt
0.12 tsp black pepper
4 oz Cheese, gouda , shredded
0.5 cup sour cream
3 tbsp chopped parsley
1 tbsp fresh chopped green onion
1 cooking spray

1 In food processor or blender, finely chop half mushrooms.
2 Coat large skillet with cooking spray. Transfer chopped mushrooms from blender to skillet.
3 FInely chop remainder of mushrooms and garlic in food processor or blender.
4 Add remaining mushroom mixture, wine and thyme to skillet.
5 Cook for 10 minutes over medium-high, until most of liquid is absorbed.
6 Stir flour into skillet. Cook for 2 minutes.
7 Add in cream cheese, lemon juice, salt, and pepper to skillet. Cook for 1 minute.
8 Transfer to serving bowl. Cover. Let cool.
9 Mix in gouda, sour cream, parsley, and green onions. Cover and refrigerate for at least 1 hour.

Serve with low-carb, whole-grain chips or veggie dippers.