Shelly's Recipe

HOT MUSHROOM AND ARTICHOKE HEART DIP

Category: Dips - Hot

3 1/2 cups Shiitake or button mushrooms, chopped
1/4 cup unsalted butter
1/3 cup onions, minced
3 tbsp garlic, minced
3 tbsp dry white wine (Like Chablis or Sauvignon Blanc)
1 cup drained artichoke hearts, sliced in quarters.
1/4 cup fresh basil, chopped
2/3 cup half-and-half
1 (8 oz) pkg cream cheese
4 oz fontina or white cheddar, grated
1/2 cup Parmesan cheese, freshly grated
2 tsp dried thyme
1/4 cup fresh lemon or lime juice
Freshly cracked black pepper
1/4 tsp kosher salt
2 slices of sourdough bread, cubed

Preheat oven to 400. Heat 3 tbsp butter in a large saute pan to bubbling (medium heat). Add the onions and garlic; saute to soften, about 4 minutes. Add the mushrooms and stir to cook until soft and golden, about 8 minutes. Add the white wine and simmer for 2–3 minutes to loosen all of the pan juices. Set aside.

Add the half-and-half to a saucepan over medium heat. When the half-and-half is hot, but not boiling, whisk in the cream cheese in chunks until well blended. Add the grated cheese and 1/4 cup of the Parmesan by handfuls, whisking until thoroughly melted. Add the thyme, half of the basil and the mushroom mixture. Whisk to blend and simmer gently for 2–3 minutes. Remove from heat and whisk in the lemon juice, salt and pepper.

Transfer the mixture to a 1.5-qt. baking/serving dish. (The dish can be completed through this stage and refrigerated for up to 24 hours.) Sprinkle the top with sourdough cubes, then the remaining Parmesan and drizzle with remaining 1 tbsp. of butter. Bake for 18–20 minutes until browned and bubbling. Sprinkle with remaining basil and serve with sourdough or potato chips.