Warm Roasted Mushroom, Green Onion And Cheddar Dip - cooking recipe

Ingredients

1 lb mushroom, chopped (cremini, white or mixed)
2 tablespoons butter, melted
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crumbled
pepper, to taste
8 ounces brick-style cream cheese, softened
1 1/2 cups shredded old cheddar cheese (or extra old)
1 green onion, finely chopped
1 sliced baguette, vegetable sticks, crackers, etc. for serving

Preparation

Preheat oven to 425 F (220 C).
On a rimmed baking sheet (line with foil for easy clean-up), combine mushrooms, melted butter, thyme, rosemary and pepper to taste.
Roast for about 30 minutes, stirring twice, or until mushrooms are browned and dry. Let cool.
In a bowl, mash softened cream cheese. Stir in roasted mushrooms, cheddar and green onion. Pack into a baking dish. Bake right away or cover and refrigerate for up to 2 days.
When ready to serve, preheat oven to 350 F (175 C). Uncover and bake for 20 to 30 minutes or until hot and bubbly. Serve with a baguette for spreading the dip onto, or vegetables for dipping.