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Hot Mushroom Dip

Submitted by joanikins

Great and tasty dip.

YIELD

20 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

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 *

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.

* not incl. in nutrient facts

Comments

anonymous

Can you bake this and microwave it later?

Reply

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Nutrition Facts

Serving Size 22g (0.8 oz)

Amount per Serving

Calories 41 72% of calories from fat

% Daily Value *

Total Fat 3g 5%

Saturated Fat 2g 10%

Trans Fat 0g

Cholesterol 10mg 3%

Sodium 103mg 4%

Total Carbohydrate 1g 1%

Dietary Fiber 0g 1%

Sugars g

Protein 3g

Vitamin A 2% • Vitamin C 1%

Calcium 2% • Iron 1%

* based on a 2,000 calorie diet How is this calculated?

Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium