Portobello Onion Dip

 

I am a big fan of portobello mushrooms, and, as a consequence, I’m always trying to find new ways in which to use them. Last month you saw my Portobello Mushroom Broth as well as my creamy Portobello Mushroom Soup. This month, I’m offering up a wonderful appetizer, snack, or starter in this portobello mushroom dip. It is complex and sophisticated, but easy to make, and because it gets better with age, it is definitely make ahead. Serve with chips, crackers, or crudités, just try not to eat it with a spoon, because once you start, there’s no stopping. It is that good.

Portobello Onion Dip

1 T. olive oil

2 T. butter

2 lg. Melissa’s portobello mushrooms, minced

½ large Melissa’s sweet onion, minced

½ t. Melissa’s minced garlic

¼ t. kosher salt

A sprig of Melissa’s fresh thyme*

4 oz. cream cheese, room temperature

½ c. sour cream

1½ T. dry onion dip mix

Freshly ground black pepper

 Melt oil and butter together in a 10” skillet over medium heat. Add the minced mushrooms and onion, and cook, stirring occasionally until the water has been released. Stir in garlic, salt, and thyme. Continue cooking until the mixture has reduced and the water has evaporated. Set aside to cool. Discard the thyme sprig.

 In a medium mixing bowl, beat together cream cheese and sour cream until well blended. Stir in the mushroom mixture, onion soup mix, and a few gratings of freshly ground black pepper.

 Cover and refrigerate for a minimum of four hours, or more ideally overnight. Serve with chips, crackers, or crudités.

 *¼ t. dried thyme leaves can be substituted for fresh

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Dirty Martini Dip

 

About a year ago, I found a dirty martini dip in one of the markets that I frequent (honestly, I can’t remember which one). I really enjoyed it, and have been thinking about that dip ever since, which probably gives you some indication as to my obsession with food (not that you’d fail to notice my hips, but I digress).

This morning I was playing with my new Sheldon and Amy “Fun with Flags”-style white board and came up with a recipe that is really delicious. Having seen a number of recipes online, I noticed (and was shocked by the fact) that none of them contained gin. Honestly, how can you have a dirty martini ANYTHING without gin?! Here’s the result of my experimentation. You can add more gin if you want a stronger taste, just cut back a bit on the sour cream so that it’s not too runny. It is so good as a dip, but I have to tell you that I used it on a ham sandwich, and I am in love! I spread it on a piece of bread before topping it with wafer thin slices of ham. So good! Give it a try. You will soon become as addicted as I am.

Dirty Martini Dip 

8 oz. cream cheese, softened
¾ c. sour cream
4 oz. blue cheese crumbles
¾ c. chopped pimiento-stuffed olives
1 T. gin
¼ t. onion powder
¼ t. garlic powder

Place all ingredients into a medium bowl, and beat together with a hand mixer until smooth and creamy. Serve with crudities, crackers, bagel, chips, your choice. In addition to being a tasty dip, it makes an excellent sandwich spread.

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