Prep 10 mins
Cook 10 mins
This dip contains cream cheese, mushrooms, shallot, garlic and cream of mushroom soup...combines to make a "dunk" dip. Posting for nutritional values. Serve warm with bread sticks wrapped in prosciutto.
- 10 3⁄4 ounces condensed cream of mushroom soup
- 8 ounces cream cheese
- 1 cup white mushrooms or 1 cup portabella mushroom, fresh, chopped
- 1 shallot
- 1 garlic clove
- 2 teaspoons Tabasco sauce
- salt and pepper
- Puree the garlic, shallot, mushrooms, salt and pepper in a food processor and then heat the puree in a large, heavy-bottomed pot over medium heat. Add the soup. When it's warm, slowly stir in the cream cheese and heat until it melts. Remove from heat; add the Tabasco and more salt and pepper if needed. Serve warm with prosciutto wrapped bread sticks or tortilla chips.