Mushroom Dip

Tasty, tasty, tasty!  What else can I say?

  • 1 tbsp. olive oil
  • 4 1/2 cups chopped mushrooms
  • pinch of salt
  • 2 cloves of crushed garlic
  • 1 tbsp. parsley (breath saver??)
  • 3/4 cup thick Greek-style yogurt
  • 3/4 cups sour cream
  • 1 tbsp. lemon juice

Heat the oil in a frypan and add the mushrooms and a pinch of salt. Cook over a medium heat until all the moisture has evaporated and they are very soft  (6-8 minutes).  Remove from heat and allow to cool completely.

Add all the other ingredients and mix well.  Serve with crackers. Serve this only at room temperature.

You can, if there is any left, store in an airtight container in the refrigerator for no longer that 2 days.  If you use older mushrooms you get a stronger flavour.

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