Hot Mushroom Dip

"My friend Maryann introduced me to this and I find even people who don’t ordinarily like mushrooms chow down on this addictive concoction. I buy pita bread at a Mid-Eastern bakery, all toasted, dirt cheap. You can make your own by splitting pita into 2 rounds, brushing on oil, and baking til golden."
 
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Ready In:
40mins
Ingredients:
6
Serves:
8
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ingredients

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directions

  • Wipe mushrooms clean and chop. Melt butter in a frying pan. Add mushrooms and stir until liquid is released and evaporates, leaving only a little in the pan. Add flour and crushed soup mix. Remove from heat and let cool about 10 minutes. Add sour cream and mix well. Turn mixture into a small heat-proof casserole. Top with cheese, and refrigerate, covered, until 1 hour before serving. To serve, bake in preheated 350 degree oven for 20 minutes until it bubbles a little around the edges. Serve with toasted pita toasts, or melba crackers.

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RECIPE SUBMITTED BY

Way too young to be grandmother of five, mom of three, and wife of one, all living together in our crooked old house. Former food columnist for small suburban papers, and mostly-retired caterer, I still love entertaining, gardening, writing, and of course, the internet. I am getting a little tired of making dinner, though.
 
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