Stoney Point - Feb. 6, 2013: Super Bowl ... love it and hate it. My Broncos didn't make it, oh Peyton and my husbands Bears, well, would of, could of, each year for him. Sucks about Lovie because we both love Lovie and we were disappointed to watch the 49ers lose especially after their comeback.

Football may be over for the season but I want to share the dip recipe we created. The kitchen was bustling while my hubby and I decided to try to replicate Moxie's Mosaic Dip as it's something we like to order (when I'm not craving the enchiladas). My husband as sous chef skillfully prepping our ingredients, our three year old wanting to be part of the action - so Momma and little one cooking the mushrooms. A reminder that this is our take on the recipe so add or subtract ingredients to make it your own but we found the outcome delicious.

RECIPE
1/2 cup of your chunky salsa (or chunky store bought salsa)
3 garlic cloves
1/4 cup of onion (any onion)
1 teaspoon of olive oil and a teaspoon or so of butter
2 cups of mushrooms
1 tablespoon of soy sauce
2 heaping tablespoons of cream cheese
1/2 cup of goat cheese (regular or herbed which we used)

Preheat over at 350

I think Moxie's layers theirs and we end up mixing it together so we simply did the mixing right away.

We put the garlic and onion in our mini chopper and pulsed away while pan was heating.

Oil in the pan along with garlic and onion mixture which we caramelized and removed to bowl to cool.

Toss mushrooms and butter into the warm pan and cook down for about five minutes and add the soy sauce and cook another five minutes until mushrooms are tender. Turn the burner off and add in the cream cheese. Put mushroom ragout into the bowl with the onions and garlic and mix together. Add the salsa then crumble the goat cheese on and mix together.

Put the mushroom ragout into a baking dish (I used 8 x 8) which i sprayed with oil first and cook for 15 minutes.

Warm naan bread or pita and serve.

Delicious!