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Forest-Mushroom Dip

Yield 3 cups (serving size: 1/4 cup)
This is a dip that delivers great taste while keeping the fat in check. If you don't have a food processor, you can finely chop the mushrooms by hand.

Ingredients

  • 2 (6-ounce) packages portobello mushroom caps, quartered
  • 1 (8-ounce) package button mushrooms
  • 1 garlic clove, halved
  • 1/2 cup dry white wine
  • 1 teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
  • 1 tablespoon lemon juice
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup (2 ounces) finely shredded smoked gouda cheese
  • 1/2 cup low-fat sour cream
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon green-onion tops (optional)

Nutrition Information

  • calories 61
  • caloriesfromfat 56 %
  • fat 3.8 g
  • satfat 2.3 g
  • monofat 1 g
  • polyfat 0.2 g
  • protein 3.1 g
  • carbohydrate 4.4 g
  • fiber 0.7 g
  • cholesterol 13 mg
  • iron 0.9 mg
  • sodium 212 mg
  • calcium 55 mg

How to Make It

  1. Place half of the mushrooms in a food processor, and process until finely chopped. Spoon chopped mushrooms into a large skillet. Place the remaining mushrooms and garlic in processor, and process until finely chopped. Spoon mushroom mixture into pan; add wine and thyme. Cook over medium-high heat for 10 minutes or until liquid almost evaporates. Sprinkle the mixture with flour, and stir well. Stir in cream cheese, lemon juice, salt, and pepper; cook 1 minute. Spoon into a serving bowl; cover and cool.

  2. Stir in gouda, sour cream, and parsley. Sprinkle with green-onion tops, if desired. Cover and chill.