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No one’s shocked that I love mushrooms, and when I make my own dips, mushroom dip is my first go-to. It’s just not the same when it’s store-bought! I added herbs to this version to brighten it up. Feel free to substitute with herbs of your choice.
1/4 cup Gefen Olive Oil
1 small onion, finely diced
16 ounces (450 grams) white button or cremini mushrooms, sliced
1 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1/2 cup cleaned and chopped fresh parsley
1/2 cup cleaned and chopped fresh basil
1 and 1/2 cups Gefen Mayonnaise
1 tablespoon balsamic vinegar
1 tablespoon honey
1/4 cup water
Heat a skillet over medium heat. Add oil and onion. Sauté until edges begin to brown, about 10 minutes.
Add mushrooms, salt, and pepper. Continue to cook over high heat, stirring every few minutes until all liquid has evaporated, about 15 minutes. Add garlic to the skillet for the last two minutes of cooking.
Remove from heat and transfer to a container. Add remaining ingredients and blend with an immersion blender until smooth.
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