Hot Mushroom Dip

• 2 tablespoons butter or hard margarine
• 1 cup onions finely chopped
• 1 clove garlic minced
• 3 cups mushrooms white, freshly chopped
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon dill weed
• 1 x black pepper heavy sprinkle
• 8 ounces cream cheese (reduced-fat) 1 block, softened and cut into 8 pieces
• 1 1/2 cups monterey jack cheese with Jalapeno cheese
• 1/2 cup mayonnaise, light not salad dressing
• 1 x mushrooms sliced, as needed
• 1 x chives as needed

1. Add margarine in large frying pan on medium.
2. Add onion, garlic and chopped mushrooms.
3. Cook for about 10 min.
4. until liquid is evaporated and mushrooms are golden.
5. Remove from heat.
6. Add block of cream cheese, softened and cut into 8 pieces, s easoned salt, dill weed, pepper.
7. Stir until cream cheese is melted.
8. Add grated Monterey Jack with Jalapeno cheese, Mayonnaise (not salad dressing).
9. Mix well.
10. Spread in ungreased 9 inch pie plate or shallow casserole.
11. Bake in 350F (180C) oven for about 30 minutes until heated through.
12. Sprinkle with sliced mushrooms and chives.
13. (I skipped the fresh mushrooms)
14. Makes 2 1/2 cups.
15. Make ahead.
16. Assemble but don't bake.
17. Cover and chill for up to 2 days.

butter, onions, garlic, mushrooms white, salt, dill weed, black pepper, cream cheese, cheese, mayonnaise, mushrooms, chives

Taken from recipeland.com/recipe/v/hot-mushroom-dip-49931 (may not work)