I first had this at a small Christmas-eve get together with some close friends. It is a family recipe of my good friend Meghan, and it's one I want to keep making over and over again! The dip needs to cool for about 10 minutes before serving so it can solidify. Serve with chips, veggies, and crostinis.
Ingredients:
1 8oz package baby bella mushrooms, thinly sliced
1 tablespoon butter
2 cups sour cream
1 package Good Seasons Italian Dressing Mix
1 teaspoon cayenne pepper
1 cup cheddar cheese, shredded
1/4 cup Sartori Parmesan cheese, shredded
Preparation:
1. Heat large skillet over medium heat. Melt butter in skillet.
2. Thinly slice mushrooms and sauté in butter. Turn heat down to low.
3. Stir in sour cream, Italian dressing, and cayenne pepper, until sour cream is well incorporated. The sour cream needs to be melted in over lower heat so it doesn't curdle. This takes a few minutes, but it makes the texture of the dip nice and silky.
4. Stir in shredded cheese. Continue to stir until cheese is melted and incorporated.
5. Pour dip into a pie pan or casserole dish and serve warm!
Ingredients:
1 8oz package baby bella mushrooms, thinly sliced
1 tablespoon butter
2 cups sour cream
1 package Good Seasons Italian Dressing Mix
1 teaspoon cayenne pepper
1 cup cheddar cheese, shredded
1/4 cup Sartori Parmesan cheese, shredded
Preparation:
1. Heat large skillet over medium heat. Melt butter in skillet.
2. Thinly slice mushrooms and sauté in butter. Turn heat down to low.
3. Stir in sour cream, Italian dressing, and cayenne pepper, until sour cream is well incorporated. The sour cream needs to be melted in over lower heat so it doesn't curdle. This takes a few minutes, but it makes the texture of the dip nice and silky.
4. Stir in shredded cheese. Continue to stir until cheese is melted and incorporated.
5. Pour dip into a pie pan or casserole dish and serve warm!