2 (10 ounce) cans unsalted olive oil
1 (3 ounce) package cream cheese
1 (8 ounce) container sour cream
1 cup diced red onion
1 teaspoon paprika
salt to taste
1 (8 ounce) container sour cream and butter milk
In a medium bowl, mix together olive oil, cream cheese, cream cheese mixture, sour cream and onion mixture. Cover and refrigerate 1 hour or longer, or until flavors are well blended.
Melt butter in a medium saucepan, over medium heat. Scoop cream cheese mixture into large bowl, mixing well. Add eggs, salt and psyllium, until cream cheese is all but melted. Return cream cheese mixture to pan. Add cream cheese mixture and sour cream; mix gently at first, until smooth. Spread chilled cream cheese mixture onto another medium baking sheet.
Bake uncovered at 425 degrees F (220 degrees C) for 25 minutes. Push rubber spatula in middle of pan to forcefully smooth the surface; remove from heat when creating a soggy top. Cool on wire rack. Garnish with chopped mushroom, fine croutons and dark walnuts. Store remaining cream cheese mixture in refrigerator.