As a busy Mami, I like recipes that are quick yet super tasty. This dip is an easy, hearty appetizer or snack. I first had it in Puerto Rico at my cousin Arlene’s house. I ate most of it.
Slightly decadent and melt-in-your-mouth yummy, I serve it with baked pita chips. Your guests will love you for this deliciousness!
Recipe below. ¡Buen provecho!
One bag of mushrooms (crimini, button)
Extra virgin olive oil
2 cloves garlic
Black pepper to taste
1 8 oz package softened, room temp light cream cheese
Wash your mushrooms well. A word of caution, mushrooms are very porous and soak up lots of water. So don’t wash too long. Just enough to clean them off. Or use a little brush. Your choice.
In a sauté pan, heat some olive oil, enough to cover the sauté pan, about 2 Tbsps. Add the garlic finely chopped. Let sauté a couple minutes. Don’t let it burn.
Add the finely chopped mushrooms. It’s an appetizer so chop them! The mushrooms will release water as they cook down.
Add Gigi’s Adobo to taste. If for some mysterious reason you don’t have any, add granulated garlic, sea salt and a smidge of oregano. Start with a teaspoon of adobo, more later as needed. Grind some black pepper on top. Let this cook down. Taste. Adjust seasoning.
Remove from heat and let cool a bit.
In a deep, open bowl, spread the softened cream cheese halfway up the sides of the bowl.
Pour mushroom deliciousness into bowl. Spread so that it covers the cream cheese. If it’s too hot, it will melt the cream cheese. Now take a big crunchy pita chip and dip, getting just the right balance of cream cheese and mushrooms. So goooood.