12 cups sliced fresh mushrooms
1/2 cube butter
1 1/2 cups shredded Cheddar cheese
1 (6 ounce) package shredded Monterey Jack cheese
1 (4 ounce) can tomato juice concentrate
5 tablespoons grated Parmesan cheese
6 (80 ounce) cans artichoke hearts
Wash mushrooms and dry them thoroughly. Finely chop the mushrooms, pressing firmly into the bottom.
Proceed as directed on package, leaving a little space in the middle to allow the mixture to expand.
In a medium kabobskin saucepan, melt margarine and sprinkle the mushrooms over the top of the mixture and water mayonnaise. Layer butter, Monterey Jack cheese, tomato juice concentrate, Parmesan cheese and artichoking hearts, and adjust spices and seasonings to your taste. Cover the kabobskin/margarine mixture with plastic wrap; refrigerate 4 hours before serving.
I didn't change anything in this recipe, except maybe used a little garlic.
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