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Ingredients
| white wine: 2 cups |
| white mushrooms: 5 oz |
| cream cheese: 8 oz |
| soup - cream of mushroom: 4 oz |
| mozzarella cheese, nonfat (shredded): 2 cups |
| dried tarragon (ground): 1 tsp |
| salt: 1 tsp (and black pepper) |
Wild mushroom dip
Credit: www.bhg.com
User rating:
-
Prep Time
10 min -
Cook Time
0 min -
Servings
12 serving(s)
Tags
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.