Download PDF

 

CARAMELIZED ONION AND SHERRIED MUSHROOM HOLIDAY DIP

Serves 10

Impress holiday guests without stress with our easy and elegant make-ahead dip. It features our lactose-free sour cream, which adds creamy texture and rich dairy goodness without lactose. It’s sure to be hit with everyone, including those who are lactose intolerant. Make a day or two ahead to allow the flavors to meld. Be sure to use dry sherry, not cooking sherry. Cooking sherry is loaded with salt and doesn’t add the right sweet, nutty flavor.

Ingredients:

  • 4 Tbs. olive oil or non-hydrogenated buttery spread (we like Earth Balance), divided
  • 2 medium yellow onions, thinly sliced (about 3 cups)
  • 1 lb. mushrooms (white button, cremini, shiitake or portobello), stems removed and caps thinly sliced
  • 6 sprigs fresh thyme (2 reserved for garnish)
  • 2 cloves garlic, minced
  • 1/4 cup dry sherry (not cooking sherry)
  • 2 cups Green Valley Organics Lactose Free Sour Cream
  • 3 Tbs. Worcestershire sauce
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • salt and freshly ground black pepper to taste
  • Assortment of crackers, crudités, breadsticks, crostini and chips for dipping

Directions:

Heat 2 Tbs. oil in a sauté pan over medium heat. Add onions and cook 8 to 10 minutes, until golden and caramelized, stirring occasionally. Set aside.

In a separate sauté pan, heat remaining 2 Tbs. oil over medium heat. Add sliced mushrooms, 4 sprigs thyme and garlic. Cook 4 to 5 minutes, until mushrooms are golden and soft.

Turn heat up to high for 30 seconds, remove pan from burner and add sherry. Return pan to burner, turn heat to medium and cook 1 to 2 minutes longer, stirring occasionally. Add salt and pepper to taste. Remove thyme sprigs.

Chop mushrooms, reserving 3 Tbs. for garnish.

Place sour cream in a bowl and stir in the mushrooms and onions. Add the Worcestershire sauce, garlic powder and onion powder. Mix well, adjust seasonings and add salt and pepper to taste.

Refrigerate until ready to serve. When serving, remove thyme leaves from remaining sprigs and sprinkle over the top of the dip along with the chopped mushrooms.

EZ TIP: Our onion and mushroom dip makes a great stuffing for mushrooms! Simply chop the caramelized onions and mix in about 1/2 cup panko breadcrumbs to the recipe. Fill whole cremini or white button mushroom (stems removed) with a generous dollop of filling, drizzle with olive oil and bake at 400°F for 10 minutes. Garnish with fresh thyme and a squeeze of lemon.

PER SERVING (1/4 cup of dip with 4 whole grain crackers): 180 CAL; 4G PROT; 11G TOTAL FAT (4 SAT. FAT); 13G CARB; 16MG CHOL; 185MG SOD; 2G FIBER; 1G SUGARS

Caramelized Onion and Sherried Mushroom Holiday Dip