2 (4 ounce) jar marinated dip
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can evaporated milk
1 cup shredded Swiss cheese
1 (8 ounce) package cream cheese blend
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
Dip dip into marinade and coat well. Place in refrigerator to chill.
Combine cream cheese, evaporated milk, Swiss cheese, cream cheese, cream cheese blend, whipped topping and remaining 1/4 cup mushrooms in medium bowl. Cover and refrigerate at least 4 hours to allow ingredients to stiffen.
Figure out the shape of the spread mixture by using sharp knife or pastry blender. Place spread on each cookie sheet, top to bottom. Place nearly 1/2 inch apart on ungreased cookie sheets.
Bake for 7 to 8 minutes in the preheated oven, or until center of the pan is nearly set. Remove from cookie sheet to wire rack. Cool completely. Reserve remaining spread. Serve at room temperature.