Well, I liked this quite a bit. I didn't use any onion, and I used fresh garlic instead of garlic salt, and fresh parsley rather than dried. Cooked mushrooms until they had lost their juices and were starting to brown, then added about 3 cups of spinach along with the other ingredients. Used reduced-fat cheddar cheese and light sour cream. Processed the mixture briefly to get a more uniform chop. Held dip in the refrigerator about 4 hours before baking...husband waited to tell me AFTER I'd put it together that he's not all that fond of mushrooms (8 years married, and he can still surprise me!), but I liked it, and my company liked it. I'd make it again, but I think I'd use a different cheese...Gruyere or Swiss would probably be excellent. Thanks for a keeper!
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Well, I liked this quite a bit. I didn't use any onion, and I used fresh garlic instead of...