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Friday, May 7, 2010

Smoked Gouda & Wild Mushroom Dip

2 TB Butter 
3 cups White Mushrooms, stems removed and caps chopped (or portabella or shiitake mushrooms)
1 TB Garlic, minced
2 cups Half & Half
4 (8 oz) pkgs Cream Cheese
3 cups Smoked Gouda, shredded
2 cups Spinach, roughly chopped
Salt and Pepper, to taste

In medium sauté pan, melt butter over medium heat and sauté mushrooms and garlic until soft, about 6 to 8 minutes. Remove from heat and set aside.

In medium saucepan, combine half & half, cream cheese and Gouda over low heat. Stir constantly until ingredients have incorporated. Add mushroom mixture and spinach to cheese mixture.

Season with salt and pepper and serve immediately with crackers or fresh vegetables for dipping.

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