CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

HOT MUSHROOM AND ARTICHOKE HEART DIP

Shelly's
recipe box

Printview my recipes
this recipe viewed 22 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Dips - Hot
    Prep Time:       Cook Time:       Total Time:  


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.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Spinach, Mushroom, And Artichoke Heart Quesadillas
   by jenhalverson








Artichoke Heart Casserole
   by marmar3854



ARTICHOKE HEARTS EN CASSEROLE 2 cans (15 oz. each) artichoke hearts, drained 1 tsp. basil flakes 1 tsp. oregano 1/2 tsp. black pepper 1 tsp. minced garlic 1/4 c. Parmesan cheese 10 1/2 oz.




Cheesy Artichoke Heart Appetizers
   by sgre52160



2 (8 oz) cans refrigerated crescent rolls 3/4 cup shredded mozzarella cheese and grated parmesan cheese 1/2 cup mayonnaise 1 (14 oz) can artichoke hearts, drained, finely chopped 1 (4 oz) can chop




Artichoke Heart And Red Pepper Bites
   by sgre52160



6 oz marinated artichoke hearts in oil 6 oz roasted bell peppers 1 small chopped onion 2 minced cloves garlic 4 eggs 2 cups shredded Cheddar cheese 1/4 cup dry bread crumbs 2 tbsp chopped fre




Artichoke Heart And Quinoa Salad
   by sealibra75









view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.