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Dairy
Easy
1 Hour
Diets 
After pulling together this dip, I ran it over to my friend to taste, as I’m not such a fan of cheese. The Parmesan in this incredible dip brings out the flavor of the mushrooms (so she said!) and can be enjoyed throughout the meal in this adorable and easy-to-prepare bread bowl.
Yields 3 bread bowls and 1 and 1/2 pounds (680 grams) mushroom dip
3 tablespoons oil, such as Manischewitz Grapeseed Oil
1 pound (450 grams) cleaned portobello mushrooms, finely chopped
8 ounces (225 grams) ricotta cheese
4 tablespoons Gefen Mayonnaise
1/2 cup finely grated Parmesan cheese
2 cubes Gefen Frozen Garlic
2 teaspoons finely chopped onion
2 teaspoons vinegar
1/4 teaspoon salt
ground black pepper, to taste
3 7-inch (18-centimeter) round pizza doughs or 12–16 ounce (340–450 gram) pizza dough, divided in 3
egg yolk (optional)
olive oil, for garnish (optional)
fresh parsley, for garnish (optional)
crushed pistachios, for garnish (optional)
To prepare the dip, heat the oil in a large frying pan. Add the mushrooms and sauté until beginning to brown and liquid cooks out. Set aside to cool.
In a large mixing bowl, mix the remaining dip ingredients until smooth. Add mushrooms and stir to combine. Keep chilled until ready to serve. Serve chilled or at room temperature.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Roll out each piece of dough into an oval shape. Crush a piece of aluminum foil to form a large oval ball. Working with one piece of dough at a time, place the foil ball in the center of dough. Pull the dough up and around the foil ball to form a bowl.
Twist and press the long ends of the oval, pinching to form the ends (like a candy wrapper). Leave the bowls as is for a rustic look, or brush with egg yolk if you want them shiny. Place the dough bowls on a greased baking sheet and bake for 30–35 minutes, until browned.
Remove from oven and allow to cool. Remove foil balls and fill bowls with dip. Garnish with olive oil, fresh parsley, and chopped pistachios if desired.
Styling and Photography by Chay Berger. Food Prep by Leah Hamaoui.
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