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Enjoy this recipe from Christmas Comfort Foods.
Submitted by: Vickie from Gooseberry Patch
2 T. butter
3 c. mushrooms, chopped
1 c. onion, finely chopped
1 clove garlic, minced
8-oz. pkg. cream cheese, softened and cubed
1/2 t. dried dill weed
1/2 t. seasoned salt
pepper to taste
1-1/2 c. shredded Pepper Jack cheese
1/2 c. mayonnaise
Optional: snipped fresh chives
baguette slices or pita chips
Melt butter in a large skillet over medium heat; add mushrooms, onion and garlic. Cook for 10 minutes, or until mushrooms are golden and liquid is evaporated. Reduce heat to low. Add cream cheese and seasonings; cook and stir until cream cheese is melted. Add shredded cheese and mayonnaise; mix well. Spread mixture in an ungreased 9" pie plate or shallow casserole dish. Bake, uncovered, at 350 degrees for about 30 minutes, until hot and bubbly. Garnish with chives, if desired; serve with baguette slices or pita chips. Makes about 2-1/2 cups. | |
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Melt butter in a large skillet over medium heat; add mushrooms, onion and garlic. Cook for 10 minutes, or until mushrooms are golden and liquid is evaporated. Reduce heat to low. Add cream cheese and seasonings; cook and stir until cream cheese is melted. Add shredded cheese and mayonnaise; mix well. Spread mixture in an ungreased 9" pie plate or shallow casserole dish. Bake, uncovered, at 350 degrees for about 30 minutes, until hot and bubbly. Garnish with chives, if desired; serve with baguette slices or pita chips. Makes about 2-1/2 cups. |
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