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Hi--
I made this appetizer for a party ...it was a hit! I thought it might be a little salty so I think next time I would use a little less parmesan cheese and maybe only about 1/2 to 2/3 of the package of ranch dressing mix....I will definitely try this one again!
Enjoy!
hugs,
peg
Hot Cheddar-Mushroom Spread
2 cups mayonnaise
2 cups (8 ounces) shredded cheddar cheese
2/3 cup grated Parmesan cheese
4 cans (4-1/2 ounces each) sliced mushrooms, drained
1 envelope ranch salad dressing mix
Minced fresh parsley
Assorted crackers
In a large bowl, combine the mayonnaise, cheeses, mushrooms and dressing mix.
Spread into a greased 9-in. pie plate. Bake, uncovered, at 350° for 20-25
minutes or until cheese is melted. Sprinkle with parsley. Serve with crackers.
Yield: 3 cups.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Recipe source: Taste of Home magazine, October/November, 2007.
http://www.tasteofhome.com/Recipes/Hot-Cheddar-Mushroom-Spread
I made this appetizer for a party ...it was a hit! I thought it might be a little salty so I think next time I would use a little less parmesan cheese and maybe only about 1/2 to 2/3 of the package of ranch dressing mix....I will definitely try this one again!
Enjoy!
hugs,
peg
Hot Cheddar-Mushroom Spread
2 cups mayonnaise
2 cups (8 ounces) shredded cheddar cheese
2/3 cup grated Parmesan cheese
4 cans (4-1/2 ounces each) sliced mushrooms, drained
1 envelope ranch salad dressing mix
Minced fresh parsley
Assorted crackers
In a large bowl, combine the mayonnaise, cheeses, mushrooms and dressing mix.
Spread into a greased 9-in. pie plate. Bake, uncovered, at 350° for 20-25
minutes or until cheese is melted. Sprinkle with parsley. Serve with crackers.
Yield: 3 cups.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Recipe source: Taste of Home magazine, October/November, 2007.
http://www.tasteofhome.com/Recipes/Hot-Cheddar-Mushroom-Spread