Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Jim Fobel
Recipe by Cooking Light January 2000

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Yield:
3 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

61 calories; calories from fat 56%; fat 3.8g; saturated fat 2.3g; mono fat 1g; poly fat 0.2g; protein 3.1g; carbohydrates 4.4g; fiber 0.7g; cholesterol 13mg; iron 0.9mg; sodium 212mg; calcium 55mg.
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