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Hot Cheddar-Mushroom Spread

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
    3 cups


  • 2 cups mayonnaise
  • 2 cups 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


  • 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.
Nutrition Facts
2 tablespoons: 175 calories, 17g fat (4g saturated fat), 13mg cholesterol, 379mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 3g protein.

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  • MrsMoose
    Jan 4, 2020


  • astrour
    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.

  • HomeCook121
    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.

  • Gegj0004
    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! :-)

  • Kabbas
    Dec 23, 2009

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

  • katejudy311
    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)

  • Mom2GR8kidz
    Jan 19, 2009

    I had the same problem--it was a pool of grease, unappetizing, and disgusting. I was disappointed and put it in the trash.

  • patcleans
    Jan 17, 2009

    Re: Hot Cheddar-Mushroom SpreadThis was a pool of oil, and the cheddar did not melt, but became hard, perhaps because of the oil, are the measurements off a little?

  • ???????????????
    Nov 11, 2008

     I'm confused.  The total volume of the ingredients called for is about 6 cups but the recipe only yields 3 cups.  What am I missing?

  • keverwann
    Oct 8, 2008

    This was SUPER greasy! No need to grease the pie plate. Too much grease for me.