Warm Mushroom Fontina Vegetable Dip
Ingredients
1 small bunch kale
2 Tbsp minced onions
1 clove minced garlic
1 Tbsp butter
1 1/2 tsp gluten free flour(I used 1 to 1 from Bob's Red Mill)
1/2 cup milk
24 mushroom stems, chopped
1/4 cup Italian fontina cheese, cubed
1/2 block of cream cheese (I used fat free)
salt/pepper to taste
Preparation
1
Finely chop the kale
2
In a small saucepan over low heat, melt the butter and saute the onions, garlic, mushroom and kale until all the veggies are soft and onion is translucent
3
Add the flour and cook for 1 minute
4
Slowly add milk and heat until thickened and bubbly
5
Remove from heat
6
Add Fontina and stir until cheese begins to melt
7
Add cream cheese and stir until blended
8
Salt and pepper to taste
9
Place mixture in a oven proof dish
10
Bake 375 for 25 minutes, or until slightly browned
11
Serve hot with sliced vegetables and gluten free pretzels
.
Yield:
2 cups dip
Added:
Sunday, September 27, 2015 - 9:11pm
