SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Wild Mushroom Dip

Makes: 12 servings
Cook 3 hrs to 4 hrs  on Low
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,
  • cal. (kcal) 270,
  • Fat, total (g) 20,
  • chol. (mg) 56,
  • sat. fat (g) 11,
  • carb. (g) 8,
  • pro. (g) 8,
  • vit. A (IU) 632,
  • sodium (mg) 751,
  • calcium (mg) 131,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe