This dip is very flavorful, creamy, and tangy, the mushrooms and artichokes marinate very well together, I like to serve this dip HOT with lightly toasted bread, however it is very good served cold as well, and you may serve it with chips, tortilla chips, bagel bites, pita bread, vegetables, etc. Really it is whatever your heart desires.
Here are some of the ingredients you will need to make this delicious dip. If you like lots of onions or mushrooms you may also add more then just the one of each.
The dice on the onion and mushrooms is medium dice, you may go finer if you wish, it is really up to you.
The olive oil I used was from Selection, it is their cold pressed extra virgin olive oil, if you are not a fan of olive oil use any oil that you like.
You want to make sure your pan is hot when you add your vegetables, so give it a min to heat up after you add your olive oil, remember olive oil heats up fast.
While sauteing your vegetables you will want to be sure to gently mixed them so that you prevent them from breaking down.
If the vegetables start to stick to the pan you can add water to loosen them up, and continue to gently saute them.
A good indication your vegetables is done is they are browned and if you had to add any liquid to it, it should be all evaporated.
I can not remember, the name brand of the artichoke hearts sorry for that! You will notice however they are marinated artichokes so I had to drain off the liquid and gave them a little rinse to get rid of the marinated flavor. When you add your artichokes be sure to really concentrate on sauteing them gently, and do not over cook them as you do not want the vegetables to be mushy.
I chose to use Selection's 1% sour cream, however you may use whatever brand and type you want. Also if you are severing more people you may also add more sour cream to make the dip go further, and the favor is still amazing.
I chose to use Hellmann's olive oil mayonnaise, however you may use whatever brand and type you want. I would not suggest adding more mayonnaise to this dip then the 1 cup, however you may add less and still get flavor.
You will want to make sure your vegetables are cooled before you add them to the mayonnaise mixture.
Mix everything together until they are combined.
You will need to purchase the Portabella & Artichoke Dip Mix from Mixed Not Stirred.
I used the whole Mixed Not Stirred Portabella & Artichoke Dip Mix, however if you wish you may also add it to taste to save some for other uses.
Those spices sure are a beautiful!
Make sure you mix the seasoning into the mayonnaise mixture very well.
The dip should be well combined at this stage.
I like to let my dip marinate over night in the fridge, just to get those flavors get married together, if you don't have the time to let it marinate over night a couple hours would also be fine, if you have guests now and they are hungry and ready to eat now! Skip the marination stage all together and go on to the next step right away. You may choose to serve this dip cold as well. If you want to serve this dip hot, transfer it into a oven safe serving dish, and bake it in a 350 F oven for 15 mins or until the dip is lightly browned around the edges. PLEASE BE CAREFUL REMOVING THE DISH FROM THE OVEN AND WHILE SERVING AS IT IS VERY HOT!
Serve the Baked Portabella & Artichoke Dip HOT with lightly toasted bread or whatever dip-able vessel you wish. I hope you enjoy this dip as much as my family and I did.
Baked Portabella & Artichoke Dip Recipe
1 Medium Onion
1 Portabello Mushroom
1 Can Of Artichoke Hearts
1 Teaspoon Of Olive Oil
1 Cup Of Mayonnaise
1 Cup Of Sour Cream
1 Package Of Mixed Not Stirred Portabella & Artichoke Dip Mix
1 Baguette
Remember It Is Always Easy To........
Eat, Sip, And Be Merry!
With Love
Charlene Centen
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