Onion and Mushroom Dip

[migration] empty title 112 Author: Canadian Living Credits: [migration] empty title 112

  • Portion size 4 servings


  • 2 teaspoons vegetable oil
  • 2 onions chopped
  • 3 cups mushrooms quartered
  • 2 cloves of garlic minced
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/4 cup light sour cream
  • 1/3 cup light mayonnaise
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped parsley


In nonstick skillet, heat oil over medium heat; add onions and cook, stirring occasionally, until softened, about 10 minutes. Reduce heat to medium-low and cook, stirring often, until evenly golden, about 30 minutes.

Meanwhile, in food processor or using knife, finely chop mushrooms. Add to pan along with garlic, parsley, salt and pepper. Increase heat to medium-high; sautee until no liquid remains, 8 to 10 minutes. Scrape into bowl; let cool.

Stir in sour cream, mayonnaise and half of the chives; transfer to serving bowl. (Make-ahead: Cover and refrigerate for up to 3 days.) Sprinkle with remaining chives.

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Onion and Mushroom Dip