Saute onions in butter.
Add mushroom soup and garlic cheese. Chop broccoli and add to mixture.
Drain mushrooms and add.
Serve hot with dip sized Fritos.
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
Grease casserole dish.
Shred cheeses.
Combine cream cheese, sour cream, bean dip and taco seasoning and whip together. Alternate layers of dip and cheeses.
Bake at 350\u00b0 for 30 minutes. Dip with corn chips.
Mix refried beans with hot bean dip in a bowl; spread the bean mixture in an even layer over a pizza pan.
Mix avocados with salsa in a bowl; spread mixture over the bean mixture. Place dollops of sour cream over avocado layer and spread into an even layer; top with shredded Cheddar cheese. Sprinkle black olives, diced tomatoes, and green onions over the dip.
Chill at least 1 hour before serving.
stir in Romano, lemon juice, hot sauce, and salt; stir until
Mix the cream cheese, the hot sauce and the ranch dressing together.
Add the chicken to the mixture and place in a 8x8 casserole dish.
Bake all the ingredients at 400 degrees for 20 minutes.
ecently ran across the original recipe in an old cookbook. It
Saute celery, onion and mushroom pieces in butter.
Add drained cooked broccoli, golden mushroom soup and bacon cheese.
Heat and serve as a warm dip with tortilla chips.
May be made ahead of time and frozen.
Toast almonds.
Mix all ingredients.
Heat and serve on crackers.
Double the recipe for parties.
Mix all ingredients in crock-pot and stir often for 3 hours.
ombine egg and milk.
Dip chicken in egg/milk and
Combine cream cheese, hot sauce, chicken, cheddar cheese and blue cheese together, mixing very well.
Taste it to make sure it is at your desired flavor.
Put dip in a large oven safe pan or bowl.
Drizzle more hot sauce and cheddar cheese on top.
Bake at 400 degrees Fahrenheit until bubbly, 15 to 20 minutes.
*If you refrigerate this dip before baking, make sure it is room temperature before putting it in the oven.*.
edium heat, in 3 tablespoons hot butter, cook mushrooms and onion
Mix together all ingredients in a 1-quart saucepan.
Cook over medium heat, stirring frequently, until blended and heated thoroughly.
Serve dip hot with chips.
ake the full recipe.
Pour the drained hot pepper slices into
Melt margarine in skillet.
Add mushroom soup, garlic cheese and broccoli.
Heat until cheese melts and becomes bubbly.
Pour hot mixture into fondue pot to keep warm while serving.
In a 1 quart saucepan, melt butter, add flour and whisk together well.
Add thawed broccoli and stir well.
Drain canned mushroom pieces, add and stir well.
Slowly add chicken stock, stirring until all is added.
Bring mixture to a boil, reduce heat and simmer for 5 minutes on medium heat.
Add cream of mushroom soup and stir well.
Add the parsley flakes, salt, cayenne and pepper sauce and stir well.
Bring back to a low simmer.
Cover and simmer for 10 minutes.
Serve hot with corn chips or French bread pieces.
Saute celery, onions and mushroom pieces in margarine.
Cook broccoli as directed on package and drain.
Add mushroom soup to ingredients.
Melt cheese either in microwave or double boiler. Combine all ingredients and serve hot.
Serve with fresh vegetables or corn chips.
n 9-inch pie plate. Dip chicken into egg mixture and
Cook broccoli according to package directions; drain. Add remaining ingredients.
Heat until hot.
Serve hot with Wheat Thins crackers.
Saute onion and celery in butter.
Add flour, then cheese (cut up cheese into chunks, so it will melt quickly).
Then add mushrooms and soup.
Cook broccoli according to directions on package.
Drain.
Add to mixture.
Heat the dip well, then pour into chafing dish and keep hot.
Serve with Fritos.