Warm Roasted Mushroom Green Onion And Cheddar Dip Recipes

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper; cook and stir for 1-2 minutes or until thickened. , Reduce heat. Add the cream cheese, sour cream, Worcestershire sauce and soy sauce; cook and stir until cheese is melted. Stir in bacon. Serve warm with vegetables or crackers.

Steps:

• Preheat oven to 425 F (220 C).
• On a rimmed baking sheet (line with foil for easy clean-up), combine mushrooms, melted butter, thyme, rosemary and pepper to taste.
• Roast for about 30 minutes, stirring twice, or until mushrooms are browned and dry. Let cool.
• In a bowl, mash softened cream cheese. Stir in roasted mushrooms, cheddar and green onion. Pack into a baking dish. Bake right away or cover and refrigerate for up to 2 days.
• When ready to serve, preheat oven to 350 F (175 C). Uncover and bake for 20 to 30 minutes or until hot and bubbly. Serve with a baguette for spreading the dip onto, or vegetables for dipping.

Steps:

• In a food processor, combine the cheeses, thyme and 1 cup onions; cover and process until blended. Stir in remaining onions. , Transfer to a greased 3-cup baking dish. Bake, uncovered, at 375° for 20-25 minutes or until bubbly. Serve with crackers.

Steps:

• Preheat oven for 425 F
• Combine mushrooms, melted butter, thyme and rosemary and spread on rimmed baking sheet.
• Roast mushrooms for 30 minutes stirring occasionally.
• Mash cream cheese, onions and cheddar. Add roasted mushrooms.
• Put into baking dish and bake on 350 for 20-30 minutes until hot and bubbly. Serve with vegetable sticks and baguette.