Hot Mushroom Dip

By EdieK

Ingredients

• Hard margarine (or butter) 2 tbsp. 30 mL
• Finely chopped onion 1 cup 250 mL
• Garlic clove, minced (or 1/4 tsp., 1 1
• 1 mL, powder), optional
• Chopped fresh white mushrooms 3 cups 750 mL
• Block of cream cheese, softened 8 oz. 250 g
• and cut into 8 pieces
• Seasoned salt 1/2 tsp. 2 mL
• Dill weed 1/2 tsp. 2 mL
• Pepper, heavy sprinkle
• Grated Monterey Jack With Jalapeño cheese 1 1/2 cups 375 mL
• Mayonnaise (not salad dressing) 1/2 cup 125 mL
• Sliced fresh mushrooms, for garnish
• Chopped chives, for garnish

Details

Servings 3

Preparation

Step 1

Melt margarine in large frying pan on medium. Add onion, garlic and
chopped mushrooms. Cook for about 10 minutes until liquid is evaporated
and mushrooms are golden. Remove from heat.
Add next 4 ingredients. Stir until cream cheese is melted.
Add Monterey Jack cheese and mayonnaise. Mix well. Spread in ungreased
9 inch (22 cm) pie plate or shallow casserole. Bake in 350°F (175°C) oven for
about 30 minutes until heated through.
Sprinkle with sliced mushrooms and chives.

2 tbsp. (30 mL): 131 Calories; 12.5 g Total Fat (5.2 g Mono, 1.9 g Poly, 4.9 g Sat); 24 mg Cholesterol;
2 g Carbohydrate; trace Fibre; 3 g Protein; 153 mg Sodium