Dip & Cheeseball Mixes, Holiday Ideas (4)

CHEESEBALL STUFFED MUSHROOMS

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Ingredients

12-14 large mushroom 1 brick (250 g) cream cheese, softened 1 packet of Baked Jalapeno Popper Dip Mix or Creamy Parmesan & Artichoke Dip Mix or Creamy Dijon Herb Dip & Cheeseball Mix

Instructions

Make mini cheeseballs: Combine Dip Mix with cream cheese; mix well. Refrigerate until firm, form into mini cheese balls. Place on a wax paper-lined cookie sheet and freeze. Once they are frozen, place in a zip-lock bag and they will be ready to pop into mushroom caps that can be baked and served warm. A great way to enjoy a variety of stuffed mushroom caps.

Products Used

Baked Jalapeno Popper Dip Mix, Creamy Parmesan & Artichoke Dip Mix, Creamy Dijon Herb Dip & Cheeseball Mix