Crockpot Wild Mushroom Dip
- 2 cups Chardonnay wine (or any dry white wine)
- 10 ounces dried wild mushrooms, mixed variety
- 16 ounces cream cheese, cut into 1-inch-inch cubes
- 20 ounces condensed cream of mushroom soup
- 2 cups shredded mozzarella cheese
- 1 teaspoon dried tarragon
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- At high heat setting, heat white wine in a microwave safe bowl for 3-5 minutes. Place dried mushrooms in wine, cover and let sit for 10 minutes to re-hydrate. Use a slotted spoon to transfer mushrooms to a food processor, reserving liquid. Cover and process until the consistency of coarse paste. In a large bowl, combine pureed mushrooms, 2/3 cup reserved mushroom liquid and remaining ingredients. Mix thoroughly and pour in a 4-quart slow cooker. Cover and cook at low heat setting for 3-4 hours. Stir once halfway through.
chardonnay wine, wild mushrooms, cream cheese, cream of mushroom soup, mozzarella cheese, tarragon, salt, fresh ground black pepper
Taken from www.food.com/recipe/crockpot-wild-mushroom-dip-480057 (may not work)