Wild Mushroom Dip

By lynnieb93

This slow-cooker dip combines rich, wine-soaked mushrooms with cream cheese and mozzarella for fuss-free gourmet flavor. Fresh mushrooms add meaty texture. Try it on crostini.

Ingredients

• * 2 cups dry white wine such as Chardonnay
• * 2 .5 oz. containers dried wild mushrooms, mixed variety (find dried wild mushrooms in your grocery store produce department)
• * 2 8 oz. packages cream cheese, cut into 1-inch cubes
• * 2 10-3/4 oz. cans condensed cream of mushroom soup
• * 2 cups shredded mozzarella cheese
• * 1 tsp. dried tarragon
• * 1 tsp. salt
• * 1/2 tsp. ground black pepper

Preparation

Step 1

1. In a microwave-safe bowl, heat white wine on high-heat setting for 3 to 5
minutes. Place dried mushrooms in wine and let sit for 10
minutes to rehydrate.

2. With a slotted spoon, transfer mushrooms to a food processor, reserving liquid. Cover and process until the consistency of coarse paste.

3. In a large bowl combine pureed mushroom, 2/3 cup reserved
mushroom liquid, and remaining ingredients. Mix thoroughly and
pour in a 4-quart slow cooker.

4. Cover and cook on low-heat setting for 3 to 4 hours, stirring once
halfway through. Makes 12 servings.