Balsamic Mushroom & Manchego Dip with Focaccia

Balsamic Mushrooms with Manchego Cheese & Focaccia 

This balsamic mushroom dip is classy, impressive, decadent and filling. What more could you ask for? This is a great appetizer for a dinner party, holiday, dinner party or happy hour. I also recommend using this recipe as a spread for focaccia sandwiches with chicken and arugula. It consists of an alfredo base and adds balsamic mushrooms which combined makes for a rich appetizer no mushroom lover can resist. If you don't care for mushrooms, you can sub the mushrooms for 1/2 cup of caramelized onions for a twist. 

Ingredients: 

Mushrooms:

• 1 tsp olive oil 

• 4 tbsp balsamic vinegar

• 2 cloves of garlic

• 1/4 tsp dried thyme 

• 1/4 tsp black pepper 

• optional: 1 tbsp white wine 

• 1 pound of mushrooms, quartered or sliced (your choice)

• 1/2 tsp Parsley, chopped and some for garnishing 

Sauce:

• 4 tablespoons butter 

• 4  cups heavy cream

• 8 ounces of cream cheese (one package, softened)

• 1 tsp Garlic powder or chopped fresh

• 1/2 tsp sea salt

• 1/2 pepper 

• 1 cup Manchego cheese, grated. 

• 1 cup parmesan cheese, grated

• Just a sprinkle of each cheese (both kinds) set aside for melting on top of your finished dip

Directions: 

for the mushrooms:

1.  Preheat your oven to 400 degrees Wash the mushrooms thoroughly and chop. Place them in a small baking dish. 

2. Mix together the remaining ingredients and pour it over the mushrooms. 

3. Place in your oven at 400 degrees for 45 minutes, give them a stir every 10 minutes or so to prevent burning 

4. Stir together when its finished cooking to get all the yummy sauce. Set aside and make the dip. 

for the dip: 

1. Mix the cream cheese, butter, and heavy cream in a saucepan. Stir it together over medium heat until combined. 

2. Add the garlic, salt & pepper and whisk together. 

3. Add both cheeses and whisk together until combined and smooth. 

4. When the sauce is done, combine the mushrooms and the sauce in a serving dish and sprinkle the remaining cheese on top. If you are using an oven safe serving dish, then pop it back in the oven or mini toaster (I couldn't live without mine honestly) for a few minutes on 400 degrees just until the cheese on top is melted. Sprinkle with parsley or a thyme sprig for garnish and serve with focaccia bread and a small serving spoon. The dip will thicken as it cools.