Hot Mushroom Dip
Great and tasty dip.
Yield
20 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or hard margarine |
|
| 1 | cup |
onions
finely chopped |
|
| 1 | clove |
garlic
minced |
|
| 3 | cups |
mushrooms
white, freshly chopped |
*
|
| ½ | teaspoon |
seasoned salt
|
|
| ½ | teaspoon |
dill weed
|
|
|
black pepper
heavy sprinkle |
*
|
||
| 8 | ounces |
cream cheese (reduced-fat)
1 block, softened and cut into 8 pieces |
|
| 1 ½ | cups |
monterey jack cheese
with Jalapeno cheese |
*
|
| ½ | cup |
mayonnaise, light
not salad dressing |
*
|
|
mushrooms
sliced, as needed |
*
|
||
|
chives
as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or hard margarine |
|
| 237 | ml |
onions
finely chopped |
|
| 1 | clove |
garlic
minced |
|
| 7.1E+2 | ml |
mushrooms
white, freshly chopped |
*
|
| 2.5 | ml |
seasoned salt
|
|
| 2.5 | ml |
dill weed
|
|
| 1 | x |
black pepper
heavy sprinkle |
*
|
| 231.2 | ml/g |
cream cheese (reduced-fat)
1 block, softened and cut into 8 pieces |
|
| 355 | ml |
monterey jack cheese
with Jalapeno cheese |
*
|
| 118 | ml |
mayonnaise, light
not salad dressing |
*
|
| 1 | x |
mushrooms
sliced, as needed |
*
|
| 1 | x |
chives
as needed |
*
|
Directions
Add margarine in large frying pan on medium.
Add onion, garlic and chopped mushrooms.
Cook for about 10 min. until liquid is evaporated and mushrooms are golden.
Remove from heat.
Add block of cream cheese, softened and cut into 8 pieces, seasoned salt, dill weed, pepper.
Stir until cream cheese is melted.
Add grated Monterey Jack with Jalapeno cheese, Mayonnaise (not salad dressing).
Mix well.
Spread in ungreased 9 inch pie plate or shallow casserole.
Bake in 350℉ (180℃) oven for about 30 minutes until heated through.
Sprinkle with sliced mushrooms and chives.(I skipped the fresh mushrooms)
Makes 2½ cups.
Make ahead.
Assemble but don't bake.
Cover and chill for up to 2 days.
