Unstuffed Mushroom Dip
Yield
6 servingsPrep
15 minCook
15 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
mushrooms, button
|
|
| 1 | cup |
monterey jack cheese
shredded |
|
| ¼ | cup |
bacon
finley crumbled, or 1/4 c imitation bacon bits |
*
|
| ½ | cup |
sour cream
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| ½ | teaspoon |
red hot pepper sauce
|
|
| ¼ | cup |
bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
mushrooms, button
|
|
| 237 | ml |
monterey jack cheese
shredded |
|
| 59 | ml |
bacon
finley crumbled, or 1/4 c imitation bacon bits |
*
|
| 118 | ml |
sour cream
|
|
| 5 | ml |
worcestershire sauce
|
|
| 2.5 | ml |
red hot pepper sauce
|
|
| 59 | ml |
bread crumbs
|
|
Directions
Dice mushrooms and combine with, monterey jack cheese, and bacon.
Stir in the sour cream, blending well.
Blend in the worcestershire sauce and hot sauce.
Place the mixture in a 1-quart casserole and top with the bread crumbs for garnish.
Bake at 350℉ (180℃) F for 15 minutes or until the cheese has melted.
Place in a chafing dish and serve hot.
Makes about 2½ cups of dip.
SUGGESTED DIPPERS: Tomatoes, Bell Peppers, Chili Peppers, Bread Sticks
