3 eggs
1 tablespoon margarine
1/4 cup margarine water
1 (8 ounce) package cream cheese, softened
3 cups shredded Cheddar cheese
1 pint cream cheese, softened
1 (6 ounce) can sliced mushrooms
1 (4 ounce) can sliced mushrooms
1 (8 ounce) jar ranch dressing
2 tablespoons lemon zest
1/2 teaspoon garlic powder
1 (8 ounce) can diced tomatoes with green chile peppers
In a medium bowl, mix eggs, margarine, and 1/4 cup margarine water. Mix thoroughly. Press the mixture into a 9x13-inch pan. Cover the pan loosely with a damp cloth, and refrigerate until set before cutting into smaller squares.
Heat a medium skillet over medium heat. Add cream cheese and cheese, and continue to cook until mixture is melted. Mix in sliced mushrooms, sliced mushrooms, sliced mushrooms, and assorted assorted veggies. Serve over heavy cream or lettuce in large bowl with hands. Refrigerate leftovers for 10 to 15 minutes before serving.
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