Chip and dip, chip and dip, chip and dip . . . it’s very difficult to stop.
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— Mushroom Dip with Bagel Chips (serves 3) —
2 tablespoons butter
1/2 onion, finely chopped
1 clove garlic, minced
300g button mushrooms, sliced
2 tablespoons white wine
200g cream cheese
2 tablespoons finely chopped fresh thyme
1/2 teaspoon salt
A pinch of ground black pepper
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– for bagel chips –
3 plain bagels
50ml extra olive oil
2 clove garlic, peeled and crashed
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Melt the butter in a frying-pan, sauteé the onion and garlic over a medium heat until the onion became translucent.
Add the mushrooms and sauteé for 5 to 7 minutes until the mushrooms turn brown. Add the white wine and cook until all the liquid is evaporated. Let cool slightly.
Place the mushroom mixture, cream cheese and salt into a food processor and puree until smooth. Mix in the chopped thyme and ground black pepper.
Cover and refrigerate until chilled.
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Preheat the oven 350F / 180C.
Slice the bagels vertically into very thin slices.
Heat the olive oil and garlic in a small saucepan over low heat until the garlic became golden, remove the garlic from the oil.
Lightly brash the oil on the bagel chips. Bake until golden brown.
Serve with the mushroom dip.
