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Snack recipe · from the recipe book

Garlicky Mushroom Herb Spread with Crudités

A savory, silky spread of skillet-browned mushrooms and garlic blended with creamy white beans, thyme and fresh dill, scooped up with cool, crunchy cucumber and carrot sticks.

Garlicky Mushroom Herb Spread with Crudités

Ingredients

  • 4¾ cups sliced340 gWhite mushroomssliced
  • ½ cup chopped80 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 1½ tbsp20 gOlive oil
  • 1 tsp1 gDried thyme
  • 1 cup182 gNavy beans, canned, drained and rinsed
  • ¼ cup60 gCream cheesesoftened
  • 1 tbsp15 gLemon juice
  • ⅔ cup sprigs6 gFresh dillchopped
  • 2 tbsp chopped8 gFresh parsleychopped
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper
  • 1 medium (8 in.)300 gCucumbercut into sticks
  • 4 medium240 gCarrotspeeled and cut into sticks

Steps

  1. Slice the mushrooms, chop the onion, mince the garlic, and chop the dill and parsley.
  2. Heat three-quarters of the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook without stirring for 3 minutes, then stir and cook 5 to 6 minutes more until browned and their liquid has cooked off.
  3. Lower the heat to medium, add the onion and cook 3 minutes until soft. Stir in the garlic and thyme and cook 1 minute until fragrant. Spread the mixture on a plate and cool for 15 minutes.
  4. Put the cooled mushroom mixture, navy beans, cream cheese, lemon juice, salt and black pepper in a food processor or blender and blend until mostly smooth with a little texture.
  5. Add the dill and half of the parsley and pulse a few times to fleck the spread with herbs.
  6. While the spread cools or right after blending, cut the cucumber and carrot into sticks.
  7. Spoon the spread into a bowl, drizzle with the remaining olive oil and scatter the remaining half of the parsley on top. Serve with the cucumber and carrot sticks for dipping.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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