Trufflehive Dip

Trufflehive Dip

Ingredients:

• 1 cup of shredded Trufflehive ( reserve 1/2 cup for later use) 
• 1 tablespoon olive oil
• 2 tablespoon chopped shallots 
• 1 teaspoon garlic 
• 1 teaspoon chopped fresh thyme 
• 1 block softened cream cheese 
• 1/8 teaspoon pepper
• 1/8 teaspoon salt 

Recipe:

• Preheat oven to 400.
• Heat olive oil in a pan on medium heat and sauté shallots, garlic, thyme, and salt and pepper until translucent. Let cool.
• Mix cream cheese, cooled shallot mixture and 1/2 cup of of Trufflehive. Spread evenly in an oven safe dish and sprinkle remaining Trufflehive on top.
• Bake 15-20 min until browned on top. Serve warm with mushroom topping and sliced toasted baguette. 

Wild Mushroom Topping

Ingredients:

• 1 Tbs olive oil 
• 1/2 cup sliced wild mushrooms (I used chanterelle and piopinni mushrooms) any mushrooms will do 
• 1/2 tsp chopped fresh thyme 
• Salt 
• Pepper 

Recipe:

Heat olive oil in medium heat. Add mushrooms, thyme, salt and pepper. Cook until softened and slightly browned. Put on top of warm dip and serve.