2 teaspoons vegetable oil
2 (14 ounce) cans sliced fresh mushrooms, drained
1 cup chopped tomatoes
1 cup chopped green onions
1 cup chopped celery
1 cup shredded Cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons distilled white vinegar
1 teaspoon lemon juice
1 teaspoon ground black pepper
3 cups sour cream
Heat the oil in a large saucepan with a pinch of salt. Saute mushrooms and tomatoes and toss them into the skillet with mushrooms and tomatoes. Sprinkle all of the vegetables into the pan.
Heat the vegetable oil in a large saucepan over medium heat. Stirring frequently, add green onions and celery and saute for about 10 minutes. Add mushrooms and tomatoes, refrigerate heat.
Spread yogurt and sour cream into the pan. Bring to a simmer, then add the cheese cheese, full-power and whisking to get it smooth. Mix well.
Pour in the lemon juice and black pepper. Mix thoroughly and add the sour cream for a little stickiness at the edges. Spread evenly into the prepared pan.
Preheat the oven on a wire rack.
Bake in preheated oven for 40 minutes, or until bubbly.
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