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Hot Cheddar-Mushroom Spread Recipe

Hot Cheddar-Mushroom Spread Recipe photo by Taste of Home

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One of my high school friends brought this fuss-free appetizer to a get-together and the rest of us couldn't get enough of it. I've since made it for family parties and potlucks, where it is always a hit.—Becky Ruff, Monona, Iowa

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Hot Cheddar-Mushroom Spread Recipe

Prep/Total Time: 25 min.

Yield: 12 Servings

5 20 25

Ingredients

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

Directions

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.

Originally published as Hot Cheddar-Mushroom Spread in Taste of Home October/November 2007, p15

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Hot Cheddar-Mushroom Spread

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Reviewed on Mar. 18, 2012 by astrour

This recipe is amazing! So easy, so fast, so delicious! Made this as an easy appetizer. Rave reviews. Worth using good cheddar :) Leftovers are just as good.

Reviewed on Oct. 13, 2011 by HomeCook121

Everyone raves about this recipe. I make it according to the directions, only I use cooking spray to coat the dish and it turns out wonderful.

Reviewed on Apr. 21, 2011 by Gegj0004

Hello all, After seeing this recipe in "Taste of Home", I knew I loved the ingredients and had to try it. After reading the reviews I made a few alterations: 1) I sauteed 20 oz. of fresh mushrooms chopped into medium size pieces in a bit of olive oil and butter. I don't like canned mushrooms at all, nor does my family, so this was a personal preference. 2) I omitted the Parm. Cheese as I didn't have any on hand, and used Swiss cheese instead. 3)This was key, I cut way down on the mayo, only using 1/4 c. I wanted to taste the mushrooms instead of the mayo. This helps keep the oil down too. I also did not grease the pie plate as there was enough fat in the sauteed mushrooms. Watch the cheese carefully, and be sure to stir it as it gets close to the 20 minute mark. This will help it from clumping up. P.S. You can make the ranch seasoning from scratch instead of using the Ranch Salad Dressing envelope called for by combining the following: 1/4 tsp dried parsley 3/4 tsp ground pepper 1 tsp. seasoned salt 1/2 tsp. garlic powder 1/4 tsp. Hungarian paprika 1/4 tsp. onion powder 1/8 tsp. dried thyme It's much better-and cheaper-than using the envelope, and no extra mystery additives either! :-)

Reviewed on Dec. 23, 2009 by Kabbas

This is a hit whenever I make this. It is greasy but it tastes great with chips or crackers.

Reviewed on Oct. 09, 2009 by katejudy311

Hmmm...every time i make this dip it turns out fine and everyone loves it. There was no extra grease. I did not grease the pan.I did use light mayo as well as a 2 cheese blend instead of the cheddar though. It seems to make a difference in the end result. (i.e. the pool of grease)