Recipe: Mushroom & Basil Dip

Tony Ferguson Recipe of the Week  

This week Tony Ferguson has whipped us up a delicious Mushroom & Basil Dip. Not only will this be a party favourite, but it’s so easy to make! Tasty ingredients including low fat cottage or ricotta cheese, mushies, chopped basil leaves, garlic and shallots, who wouldn’t want this on their snack table! This recipe will serve up to 3 – 4 people.

 Ingredients

100g Low fat cottage cheese or ricotta cheese
2 Stalks of shallots, finely chopped
5 Medium mushrooms, finely chopped
6 Basil leaves, finely chopped
1 Tablespoon of parsley, finely chopped
1 Small clove of garlic, crushed
½ Small chilli, deseeded and finely chopped (optional)
1 Tablespoon of water
Salt and pepper to taste 
Olive oil spray

Method

1. Put a small fry pan on medium heat, spray with olive oil spray and add mushrooms, shallots, garlic, parsley, chilli, salt and pepper. Cook until mushrooms are tender, then put aside and allow to cool.
2. Once cooled, place mushroom mix, cottage or ricotta cheese, basil leaves and water in a blender and blend until smooth consistency. If the mixture is too thick add another ½ – 1 tablespoon of water and blend.
3. Once dip is smooth, place in a container and put in the fridge for an hour to cool.
4. Serve with your favourite chopped vegetables as a snack between meals.