Hot Cheddar-Mushroom Spread
Total TimePrep/Total Time: 25 min.
- 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.
Editor's NoteReduced-fat or fat-free mayonnaise is not recommended for this recipe.
Nutrition Facts2 tablespoons: 175 calories, 17g fat (4g saturated fat), 13mg cholesterol, 379mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 3g protein.
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.
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.
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! :-)
Dec 23, 2009
This is a hit whenever I make this. It is greasy but it tastes great with chips or crackers.
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)
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.
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?
Oct 8, 2008
This was SUPER greasy! No need to grease the pie plate. Too much grease for me.
Sep 29, 2008
Do not use lite or fat free mayo.
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