Two Ways to Use Leftover Spinach and Artichoke Dip This easy Spinach and Artichoke Dip…
This warm mushroom and cheese dip is a great appetizer that serves a small crowd. So unless you are sure that you will love it, (which I do) you may want to halve or quarter the recipe.
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The recipe is in full below. Combine all ingredients except the mushrooms. Then add the canned mushrooms and put it into an oven safe dish. It fits perfectly in my 9-inch pie plate.
After it is done baking, serve the dip warm with crackers, bread, or toast. French bread works well. Leftover bread that you have frozen works well. I like to spread the leftovers on a piece of bread and toast it all in my little countertop toaster oven.
All varieties of crackers* taste good! Scroll down for the recipe. Enjoy!
If you like cheese and mushrooms, then you will probably like this dip! It tastes great on toast or crackers.
- 2 c. mayo (do not substitute --use regular full fat mayonnaise)
- 2 c. (8 oz) shredded cheddar cheese
- ⅔ c. grated parmesan cheese
- 2 cans (13.25 oz) plus 1 can (4.25 oz) mushrooms
- 1 envelope ranch salad dressing mix (or homemade substitute)
- Crackers, Bread, or Toast for dipping
Combine all ingredients except the mushrooms.
Then add the mushrooms and stir.
Put the mixture into an oven safe dish, such as a pie plate.
Bake at 350 degrees for 20-25 minutes,or until well melted and heated throughout. Let it brown just a little on top if you like.
Do not overcook. This does not work well in a crockpot because if it cooks too long the oils in the cheese separate.