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Mock-Oyster Dip




Source of Recipe


Internet


List of Ingredients




1 Stick Butter or Margarine
1 Can Cream of Mushroom Soup, undiluted
1 Onion, minced
1 Kraft Garlic Cheese Stick (cut into pieces)
1 Small Can Stems & Pieces Mushrooms, drained
A couple of dashes of Liquid Smoke Flavoring
1 (10-ounce) Box frozen Chopped Broccoli (cooked, drained, finely chopped)
Garlic Powder or additional seasonings (to taste)


Recipe



In a heavy pot, saute the Chopped Onion in the melted stick of Butter or Margarine until the onion is translucent. While the onions are sauteeing, finely chop the mushrooms and then add them to the onions and saute for a minute.

Add the Cream of Mushroom Soup and stir to smooth the mixture. Stir in the Chopped Broccoli, the Liquid Smoke Flavoring, and the Cheese. Lower the heat and cook, stirring, until the cheese melts.

Taste. Add Garlic Powder or additional seasonings as necessary. Serve hot.

This dip is best served in those small pastry shells ("patties") you get from the bakery. It is also good with snack crackers or in mini toast cups that you make yourself: Using a small, round cookie-cutter, cut circles out of white bread and press them into a mini-muffin pan. Bake until browned and crispy and then fill with dip.