November 9, 2023 Rachael Ray

Creamy Crimini Dip

This party dip is decadent and delicious.

Ingredients

1/2 cup sliced almonds
3 tablespoons butter
1 pound crimini (baby portabello) mushrooms caps, diced
3 tablespoons flour
1 splash good quality dry sherry
1 cup half-and-half
Salt and pepper, to taste
1/2 teaspoon freshly grated nutmeg
A palmful of flat leaf parsley, finely chopped
1 package rye bread party squares

Preparation

Toast the almonds in a small skillet until lightly browned. Remove and reserve.

Heat a medium size skillet over medium heat. Add the butter and melt it, then add the mushrooms and sauté until tender. Add the flour to the mushrooms and cook for a minute or two, add the sherry and then stir in the half-and-half and cook until thickened. Season the dip with the salt and pepper.

Remove the dip from the heat, stir in the almonds, nutmeg and parsley, and pour into a serving bowl. Serve immediately with the rye bread party squares.

Ingredients

1/2 cup sliced almonds
3 tablespoons butter
1 pound crimini (baby portabello) mushrooms caps, diced
3 tablespoons flour
1 splash good quality dry sherry
1 cup half-and-half
Salt and pepper, to taste
1/2 teaspoon freshly grated nutmeg
A palmful of flat leaf parsley, finely chopped
1 package rye bread party squares

Directions

Toast the almonds in a small skillet until lightly browned. Remove and reserve. Heat a medium size skillet over medium heat. Add the butter and melt it, then add the mushrooms and sauté until tender. Add the flour to the mushrooms and cook for a minute or two, add the sherry and then stir in the half-and-half and cook until thickened. Season the dip with the salt and pepper. Remove the dip from the heat, stir in the almonds, nutmeg and parsley, and pour into a serving bowl. Serve immediately with the rye bread party squares.

Tags:grains and breads, rice, sauté, spreads or dips, undoRS, vegetables