My mom makes this dip in a pinch when last-minute company is coming and she needs something in a snap. Serve it with fresh bread or crusty baguette croutons. —Erin McDowell
about 2 cups
shallots, thinly sliced
cups mushrooms, thinly sliced
cloves garlic, minced
salt and lots of fresh ground pepper, to taste
goat cheese (whipped or thinned with 1 Tbsp heavy cream if too thick)
grated parmesan cheese
fresh chopped parsley
fresh chopped chives
strips bacon, diced and cooked until crisp (optional for garnish)
In This Recipe
Heat the olive oil over medium heat. Add the shallots and mushrooms and saute until lightly brown and softened, 3-4 minutes. Add the garlic and saute until fragrant, 1 minute. Season with salt and pepper.
Remove the mixture from the heat, and stir in the cheeses and herbs. Serve with bread, garlic toasts, or crackers. This dip is good warm or at room temperature. Garnish with crispy bacon, if using.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.