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Wild Mushroom Dip
Ingredients
-
2
cups dry white wine such as Chardonnay
-
2
1/2 ounce container dried wild mushrooms, mixed variety (find dried wild mushrooms in your grocery store produce department)
-
2
8 ounce package cream cheese, cut into 1-inch cubes
-
2
10 3/4 ounce can condensed cream of mushroom soup
-
2
cups shredded mozzarella cheese
-
1
teaspoon dried tarragon
-
1
teaspoon salt
-
1/2
teaspoon ground black pepper
Directions
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.
Nutrition Facts
(Wild Mushroom Dip)
- Servings Per Recipe 12,
- Calories 270,
- Protein (gm) 8,
- Carbohydrate (gm) 8,
- Fat, total (gm) 20,
- Cholesterol (mg) 56,
- Saturated fat (gm) 11,
- Vitamin A (IU) 632,
- Sodium (mg) 751,
- Calcium (DV %) 131,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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