1 1/3 cups butter
1/3 cup packed light brown sugar
1 egg
1/3 cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
3 cups shredded Cheddar cheese
2 eggs, beaten
1 cup chopped onion
1 cup chopped celery
2 (16 ounce) cans artichoke hearts
1 (8 ounce) container sour cream
1 (7 ounce) can sliced mushrooms, drained
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can cream cheese, softened
Heat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
In a medium bowl, cream together the butter, brown sugar, egg, oil, flour, baking powder, salt, baking soda and 1 cup cheese. Beat just until well blended. Stir in the 2 cups shredded Cheddar cheese and chopped onion.
Melt the butter, place the cream cheese, cream cheese and cheese in a medium saucepan. Bring to a slow simmer, stirring frequently, until cream cheese and cream cheese is melted and smooth. Pour over center of a greased and floured cookie sheet.
Bake for 25 to 35 minutes in the preheated oven. Allow to cool completely before cutting into squares.