Warm Mushroom Fontina Vegetable Dip
By: Amy Jeanroy
Published: Sunday, September 27, 2015 - 9:11pm

Ingredients




1 small bunch kale
2 Tbsp minced onions
1 clove minced garlic
1 Tbsp butter
1 1/2 tsp gluten free flour(I used 1 to 1 from Bob's Red Mill)
1/2 cup milk
24 mushroom stems, chopped
1/4 cup Italian fontina cheese, cubed
1/2 block of cream cheese (I used fat free)
salt/pepper to taste

Preparation

1 Finely chop the kale 2 In a small saucepan over low heat, melt the butter and saute the onions, garlic, mushroom and kale until all the veggies are soft and onion is translucent 3 Add the flour and cook for 1 minute 4 Slowly add milk and heat until thickened and bubbly 5 Remove from heat 6 Add Fontina and stir until cheese begins to melt 7 Add cream cheese and stir until blended 8 Salt and pepper to taste 9 Place mixture in a oven proof dish 10 Bake 375 for 25 minutes, or until slightly browned 11 Serve hot with sliced vegetables and gluten free pretzels