Combine the mushrooms with the cheese in a bowl and toss well.
Crush the garlic with some salt in a mortar. Add the leaves from the fresh thyme and the olive oil, crush some more with the pestle so that the entire flavor blends.
Pour the garlic mixture over the cheese mushroom mixture and toss well. Transfer the mixture to a shallow baking dish and spread evenly.
Bake on the top shelf of the oven for about 7-8 minutes, or until the cheese starts to get reddish. Serve the hot dip with pieces of flat bread for scooping.
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