Now that Halloween is over we can get going on that holiday menu planning! If you have a small(ish) family like ours, you may be finding that serving ALL of the traditional dishes just isn't feasible without resulting in a ton of uneaten leftovers.
One of these dishes in our family is the infamous Green Bean Casserole. While it's delicious, it's no one's favorite, so it often ends up forgotten.
But this year, I want to bring back the love. In an appetizer form.
And I present to you, the Green Bean Casserole Dip. All of the fabulous flavors, I promise you. Just offered before the bird.
Green Bean Casserole Dip
Makes 4 cups
2 tsp butter
8 oz fresh sliced mushrooms
1 Tbsp minced garlic
1/2 yellow onion, chopped
1 tsp sea salt
1/2 tsp ground black pepper
1 1/2 Tbsp soy sauce or liquid aminos
12 oz plain Greek yogurt
8 oz neufchatel cheese (light cream cheese)
3 cups fresh green beans, stemmed and chopped into 1/8" pieces
2 Tbsp fresh chopped parsley
1/2 cup crispy French fried onions (more if you love 'um)
Preheat oven to 350 degrees. Melt butter in a nonstick skillet over medium high heat. Add garlic and onions and saute until softened. Add mushrooms and cook until softened, 3-4 minutes. Season with salt, pepper, and soy sauce and cook for additional 2-3 minutes.
Transfer mixture to a food processor and chop finely. Add yogurt and cream cheese and mix until a puree is formed. Add more salt and pepper to taste, if desired.
In a medium mixing bowl, add chopped green beans, then stir in pureed mixture and parsley. Transfer mixture to an oven-safe baking dish. Top with crispy onions.
Bake for 25-30 minutes, or until bubbly.
Serve with melba toast, slices of sourdough, or other crackers of your choice.
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