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Hot Cheddar-Mushroom Spread Recipe
Hot Cheddar-Mushroom Spread Recipe photo by Taste of Home

Hot Cheddar-Mushroom Spread Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 12 servings

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

  1. In a large bowl, combine the mayonnaise, cheeses, mushrooms and dressing mix. Spread into a greased 9-in. pie plate.
  2. 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

Light-Bodied White Wine

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

Reviews for Hot Cheddar-Mushroom Spread

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Mar. 18, 2012

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.

MY REVIEW
Reviewed Oct. 13, 2011

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.

MY REVIEW
Reviewed Apr. 21, 2011
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! :-)
MY REVIEW
Reviewed Dec. 23, 2009

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

MY REVIEW
Reviewed Oct. 9, 2009

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)

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