Mushroom Dip
Description
What a great dip to make for those holiday gatherings when you want to serve something a little more special than usual. This dip is rich and creamy and is full of buttery sauteed mushrooms which can be served on grilled baguette slices.
Ingredients
1 T. butter
8 ox. mushrooms, diced
1 large cloves garlic, minced
2 T. dry Sherry
8 oz. light cream cheese, softened
4.5 oz. green chilies
2 T. green onion, thinly sliced
1/4 t. ground black pepper
1 c. sharp Cheddar cheese, shredded
bakery French baguette, thinly sliced and grilled
non-stick spray
Directions
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In a medium skillet, melt butter over medium-high heat. Add mushrooms, onion, garlic, and sherry. Stir frequently until all liquid evaporates, about 8-10 minutes. Stir in cream cheese until smooth. Stir in chilies, green onion, and pepper. Spread mixture in an 8 inch foil pan (disposable works great) that has been lightly coated with non-stick spray. Sprinkle cheese on top. Cover and chill up to 24 hours.
Place disposable foil pan with dip on grid over indirect heat; cover and grill until bubbly and cheese is melted, about 10 minutes. If made immediately after dip is prepared, it may take only 5 minutes.
Let stand 10 minutes. Serve with grilled slices of bread.
** Lightly coat the baguette slices with non-stick spray and grill for 1-2 minutes until lightly toasted.
Makes 2 cups