Unstuffed Mushroom Dip
Submitted by CherNH
Hot baked mushroom dip loaded with Monterey Jack cheese, bacon, sour cream, and a kick of hot sauce. Topped with bread crumbs and served bubbly from the oven.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
40 minAll the savory goodness of a stuffed mushroom, scooped up with bread sticks and pepper slices instead.
A full pound of diced button mushrooms gets folded into melted Monterey Jack, crumbled bacon, tangy sour cream, Worcestershire, and a hit of hot sauce.
Bake until bubbly, scatter bread crumbs on top, and set it out in a chafing dish while your guests lose their minds.
Kitchen Tips
- Dice the mushrooms small so the dip holds together on a dipper without falling apart
- Use real bacon crumbles for the best smoky flavor; imitation bits work in a pinch
- Serve with sturdy dippers like bell pepper strips, bread sticks, or thick tortilla chips
- This dip can be assembled ahead of time and refrigerated; just add a few extra minutes of bake time
Ingredients
Directions
Dice mushrooms and combine with, monterey jack cheese, and bacon.
Stir in the sour cream, blending well.
Blend in the worcestershire sauce and hot sauce.
Place the mixture in a 1-quart casserole and top with the bread crumbs for garnish.
Bake at 350℉ (180℃) F for 15 minutes or until the cheese has melted.
Place in a chafing dish and serve hot.
Makes about 2½ cups of dip.
SUGGESTED DIPPERS: Tomatoes, Bell Peppers, Chili Peppers, Bread Sticks
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