Ingredients:2 packs mushrooms
1 pack cream cheese
1 ½ tablespoons olive oil
1 ½ tablespoons garlic
¼ teaspoon cayenne pepper
¼ teaspoon onion powder
Pull stems of mushrooms out – cut up into small pieces (usually only cut up 1 package). In fry pan – use 1.5 TBL olive oil, 1.5 TBL garlic, and cut up mushroom pieces (then cool). Mix cream cheese, 1/4 t cayenne pepper, ¼ onion powder, fried mushrooms all together. Put those into tops of mushroom caps – then bake at 325 for 20 min or until golden on top.
2 – 8oz cream cheese
½ can miller lite (used Coors light – so that works too!)
2 cups shredded cheddar cheese
Packet Hidden valley ranch seasoning
Mix all together and serve with pretzels.
1 (14 oz) can artichokes
1c Kraft grated parmesan cheese (green can)
1/8 teaspoon garlic salt
½ teaspoon lemon juice
Drain artichokes. Place the artichokes into an ovenproof container – mash with a fork to break up the pieces. Add the cheese, mayo, garlic salt, and the lemon juice. Stir to blend.
Heat to 350 oven for about 10 minutes or until heated through the center – and there are bubbles around the edges.
Note: overheating will cause the oil to separate from the mayo. If this happens, remove excess with a paper towel and stir to blend.
Just cut up some Velvetta cheese into little squares – and put in a crock pot…..then dump in a jar of picanta sauce and mix together. Then just heat until it mixes all together. Enjoy with some scoops!