Wild Mushroom Dip

Dry white wine, cream cheese, and mushrooms blend deliciously in this slow-cooker dip recipe. Add a few mushrooms on top to give it a visual boost.

12 users rated this recipe an average rating of 3.0
  • Makes: 12 servings
  • Cook: 3 hrs to 4 hrs on Low
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Wild Mushroom Dip
cups dry white wine such as Chardonnay
1/2 ounce container dried wild mushrooms, mixed variety (find dried wild mushrooms in your grocery store produce department)
8 ounce package cream cheese, cut into 1-inch cubes
10 3/4 ounce can condensed cream of mushroom soup
teaspoon salt
teaspoon ground black pepper
  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)
    Per serving:
  • 270 kcal cal.,
  • 20 g fat
  • (11 g sat. fat,
  • 56 mg chol.,
  • 751 mg sodium,
  • 8 g carb.,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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