Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 lb white button mushrooms; *
1 c monterey jack; shredded
1/4 c bacon; finley crumbled, or
1/4 c imitation bacon bits
1/2 c sour cream
1 ts worcestershire sauce
----------------------------------GARNISH-----------------------------------
1 seasoned bread crumbs
4 dr hot sauce
* The mushrooms should be Whole White Button
Mushrooms that have been diced.
++++++++++++++++++++++++++++++++++++++++++++++++++++
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++++++++++++++++++ Combine the mushrooms, 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. Bake at 350 degrees F.
for 15 minutes or until the cheese has melted. Place
in a chafing dish and serve hot. Makes about 2 1/2
cups of dip.
SUGGESTED DIPPERS: Tomatoes, Bell
Peppers, Chili Peppers, Bread Sticks
Vegetable Dip
1 c mayonnaise, low cal
1 c cottage cheese, reduced cal
1 1/2 ts parsley, dried
1 1/2 ts minced onion
1 1/2 ts dill weed
1 1/2 tb season salt
Blend all ingredients well. Chill for several hours. Serve cold.
Vegetable Dip Mix
1 tb dried chives
1 ts garlic salt
1/2 ts dill weed
1/2 ts paprika
Combine all ingredients in a small bowl: blend well. Spoon mixture onto a
6-inch square of aluminum foil, and fold to make airtight. Label as
Vegetable Dip Mix. Store in a cool, dry place and use within 6 months.
Makes 1 package (about 2 T) of mix.
Vegetable Dip: Combine 1 T lemon juice, 1 cup Mayonnaise, 1 cup sour
cream, and 1 package of mix. Chill at least 1 hour before serving.
Makes about 2 cups of dip.
Velveeta Classic Nacho Dip
1/2 c onion; chopped
2 tb margarine
1 lb velveeta; cubed
8 oz salsa
2 tb chopped cilantro
Saute onions in margarine; reduce heat to low. Add remaining ingredients;
stir unti process cheese spread is melted. Serve hot with tortilla chips
orvegetable dippers, if desired.

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