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Cheese Dip II Recipe

Ingredients

1 (8 ounce) package cream cheese, softened

2 eggs

1/2 cup vegetable oil, divided

1 (8 ounce) package cream cheese, softened

1 cup shredded Cheddar cheese

1 (8 ounce) package cream cheese, softened

1/2 cup processed cheese food

1 (4 ounce) can sliced mushrooms, drained

Directions

In a medium bowl, cream together the cream cheese and margarine. Mix in the eggs, oil, and cheese. Pressing all cream cheese mixture into one of the oblong silicone mold pieces, shape filling into a square.

In a large bowl, add the cream cheese mixture, mushrooms and cheese. Spread cream cheese mixture onto puff pastry, pressing down to confine filling. Chill cream cheese mixture in refrigerator for 1 hour. Spoon cream cheese mixture onto cooled pastry. Chill until serving.

Comments

a.L. writes:

⭐ ⭐ ⭐ ⭐ ⭐

I changed the proportions on the nuts to cheerios, and I used Hershey's Kiss My Ground beef jerky instead of instant. I accidentally broke off a piece of butter when I mixed the ingredients, so I only used 3/4 cup of cream and 2 tbs of cream cheese. It was still pretty thin, so maybe next time I'll add another can of cream soup. Will make again!