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.

How to Make It

Step 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.

Step 2

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

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