Hot & Spicy Mushroom-Chipotle Dip

• 1 8-ounce package cream cheese
• 8 ounces sour cream
• 1 cube chicken bouillon dissolved in two tablespoons hot water
• 2 whole chipotles (canned in adobo sauce)
• 2 tablespoons adobo sauce
• 1 1/2 cups sliced button mushrooms
• 1 small yellow onion, finely chopped
• 3 cloves of garlic, finely minced
• 2 tbsp. olive oil

1. Heat olive oil in a saute pan (something deeper than a
2. frying pan; a wok will also do). Saute the onions past the translucent stage. They should have some color to them. Add garlic and continue cooking for 2 minutes. Add the mushrooms and season with freshly ground black pepper to
3. taste. Saute on medium heat until the mushrooms are cooked through.
4. Meanwhile, put cream cheese, sour cream, dissolved bouillon, chipotles, and adobo sauce into a blender jar. Pulse until well combined. Add the chipotle mixture into the pan and allow to boil gently. Serve hot with tortilla chips.
5. Makes about 2 1/2 cups.

cream cheese, sour cream, chicken bouillon, chipotles, adobo sauce, button mushrooms, yellow onion, garlic, olive oil

Taken from www.epicurious.com/recipes/member/views/hot-spicy-mushroom-chipotle-dip-1202666 (may not work)