' Dunham Cellars - Artichoke and Mushroom Dip

Artichoke and Mushroom Dip

Artichoke & Mushroom Dip

Harvest 2004


1/4 cup oil or shortening
1/2 cup onion, chopped
3/4 teaspoon minced garlic
1/2 pound fresh mushrooms, chopped
1 cup artichoke hearts, diced
1 tablespoon lemon juice
1/4 cup Shirley Mays Semillon
salt to taste
hot sauce or cayenne pepper to taste
1/4 cup grated Parmesan or Romano cheese
1/4 cup plain or seasoned bread crumbs


Preheat the oven to 350. Heat the oil over medium-high heat in a large skillet. Saute the onions, garlic, and mushrooms until the onions are tender. Add the artichoke hearts, lemon juice and wine, and mix well. Season with salt and hot sauce, then turn into a greased casserole dish. Mix the cheese and breadcrumbs together in a small bowl and sprinkle on top. Bake for 25 minutes. Serve warm with crackers or crostini.

Makes 4-6 servings