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Creamy Crimini Dip


  • 1/2 cup sliced almonds

  • 3 tablespoons butter

  • 1 pound crimini (baby portabello) mushrooms caps, diced

  • 3 tablespoons flour

  • 1 splash good quality dry sherry

  • 1 cup half-and-half

  • Salt and pepper, to taste

  • 1/2 teaspoon freshly grated nutmeg

  • A palmful of flat leaf parsley, finely chopped

  • 1 package rye bread party squares


Toast the almonds in a small skillet until lightly browned. Remove and reserve. Heat a medium size skillet over medium heat. Add the butter and melt it, then add the mushrooms and sauté until tender. Add the flour to the mushrooms and cook for a minute or two, add the sherry and then stir in the half-and-half and cook until thickened. Season the dip with the salt and pepper. Remove the dip from the heat, stir in the almonds, nutmeg and parsley, and pour into a serving bowl. Serve immediately with the rye bread party squares.