Sherried Wild Mushroom Dip

Sherried Wild Mushroom Dip


3 tablespoons Dierbergs butter
1 pound assorted wild mushrooms (cremini, shiitake, oyster), coarsely chopped
3 tablespoons dry sherry
1 package (8 ounces) cream cheese, softened
4 ounces (1 cup) shredded fontina cheese
1 teaspoon herbes de Provence
Coarse salt and freshly ground black pepper
Minced fresh parsley


In large skillet, melt butter over medium-high heat.

Add mushrooms and sherry; cook stirring often until mushrooms are tender, about 3 minutes.

Add cream cheese, fontina, and herbes de Provence; reduce heat, cover, and cook stirring often until cheese melts, about 3 to 4 minutes. Season with salt and pepper.

Place in serving dish. Sprinkle parsley over top.

Serve warm with crusty bread.

Servings: 24
Serving Size: Per 2 tablespoons (without bread)

Per Serving
Calories: 72
Cholesterol: 19 mg
Fat: 6 g
Sodium: 70 mg
Carbohydrates: 2 g
Protein: 2 g
Fiber: <1 g