This is gooey, stringy and delicious. I used baked garlic, the entire 8 oz. block cream cheese, the 15 oz. jar Bertolli mushroom Alfredo sauce, 1 1/2 cups Sargento Mozzarella/Provolone, 1/2 c. Sargento shredded Parmesan. I added Tabasco and nutmeg. Left it overnight to develop the flavors. Baked it in a small Crockpot 1 hour on high 2 hours on low. Served with toasted baguette slices.
I could see adding sauteed wild mushrooms or more artichoke hearts. This would also be good as stuffing for mushroom caps topped with buttered bread or panko crumbs or crispy fried shallots or onion rings.
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This is gooey, stringy and delicious. I used baked garlic, the entire 8 oz. block cream...