Unstuffed mushroom dip
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | White Button Mushrooms; * |
| 1 | cup | Monterey Jack; Shredded |
| ¼ | cup | Bacon; Finley Crumbled, OR |
| 1 | x | Seasoned Bread Crumbs |
| ¼ | cup | Imitation Bacon Bits |
| ½ | cup | Sour Cream |
| 1 | teaspoon | Worcestershire Sauce |
| 4 | drops | Hot Sauce |
Directions
GARNISH
* The mushrooms should be Whole White Button Mushrooms that have been diced. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Combine the mushrooms, Monterey Jack cheese, and bacon. Stir in the sour cream, blending well. Blend in the Worcestershire sauce and hot sauce. Place the mixture in a 1-quart casserole and top with the bread crumbs. Bake at 350 degrees F. for 15 minutes or until the cheese has melted. Place in a chafing dish and serve hot. Makes about 2½ cups of dip. SUGGESTED DIPPERS: Tomatoes, Bell Peppers, Chili Peppers, Bread Sticks