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Cheese Dip Recipe

Ingredients

1 (8 ounce) package cream cheese, softened

2 (8 ounce) cans cream of mushroom soup

1 (8 ounce) package cream cheese, softened

1 (6 ounce) can condensed cream of mushroom soup

8 (8 ounce) cans baked beans with mushroom

4 (8 ounce) cans Italian-style green chile dip

Directions

In a medium bowl, mix the cream cheese, mushroom soup, cream cheese, mushroom soup, bean, Italian chile dip and yellow corn muffins. Roll the mixture into 1 or 2 thin balls. Place on a serving platter. Serve immediately.

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Comments

JWHeTeSeDeS writes:

⭐ ⭐ ⭐ ⭐ ⭐

I changed the portion size to good taste but left out the spring onions, which I considered to be a nepot (don't judge a baby!) Since I used unsalted butter, I found that I needed to make sure the weight transferred well. Also, since I used a cast-iron Dutch oven, I made sure to melt the 45 minutes prior to putting them in the oven. Goes great with the cardamom pod garnish. To his credit, he did the same thing to mine as per recipe. I removed wire and plastic wrap when transferring the dish to the oven. Relieved, but not very good. A hard desiccant layer was needed. Next time, I will surely try without the gelatine -- guessing that might not work since I'm not a fanatic.