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Prep time
15 minutes
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Cook time
15 minutes
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Makes
about 2 cups
Author Notes
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 Jeanne McDowell
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Ingredients
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1 tablespoon
olive oil (15 g)
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2
shallots, thinly sliced (50 g)
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2
cups mushrooms, thinly sliced (150 g)
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2
cloves garlic, minced (10 g)
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salt and lots of fresh ground pepper, to taste
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1/2 cup
goat cheese (whipped or thinned with 1 Tbsp heavy cream if too thick) (119 g)
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1/2 cup
ricotta cheese (114 g)
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1/4 cup
grated parmesan cheese (28 g)
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1 tablespoon
fresh chopped parsley (3 g)
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1 tablespoon
fresh chopped chives (3 g)
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4
strips bacon, diced and cooked until crisp (optional for garnish) (114 g)
Directions
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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.
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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 have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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