Tuscan Vegetable Dip

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1
Sliced Mushrooms
2¼ lb (1.02 kg)
2
Unsalted Butter
¾ c (150 g)
3
Heavy Duty Mayonnaise
1 c (240 g)
4
Cream Cheese
1½ lb (720 g)
5
Granulated Garlic
1 tsp (5 g)
6
Tabasco Hot Sauce
½ tsp (2 ml)
7
Shredded Cheddar Cheese
18 oz (540 g)
8
Artichoke Hearts, chopped
1½ oz (45 g)
9
Diced Roma Tomatoes
12 oz (360 g)
10
Diced Green Onions
12 oz (360 g)
11
Shredded Cheddar Cheese
12 oz (360 g)
12
French Baguette, sliced and toasted
4–6 slices
Instructions

1] Sauté mushrooms in butter for 2 to 3 minutes, set aside to cool. 2] In a large mixing bowl, beat together mayonnaise, cream cheese, garlic and hot pepper sauce until combined and smooth (1 to 2 minutes). 3] By hand, stir in sautéed mushrooms, cheddar cheese and artichoke hearts. Refrigerate until needed.

To prepare à la carte: 1] Portion 4 oz (120 g) of vegetable dip into a small casserole dish. 2] Top with ½ oz (15 g) each of diced tomatoes, green onion, and cheddar cheese. 3] Bake at 400º (200°C) for 4–5 minutes, or until cheese is melted and nicely browned. 4] Serve with sliced French baguette.

24 4-oz servings