Skip to main content

Tuscan Vegetable Dip

Ingredients

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

Preparation

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.