Ingredients
Store-bought puff pastry shells (or you can make your own)
1 packet Hot & Cheesy Mushroom Dip & Cheeseball Mix
1 brick (250 g) cream cheese, softened
2 tsp. butter
5-6 mushrooms, stems removed and chopped
1/2 cup heavy cream
¼ cup white wine (optional)
1 small cooked chicken breast, finely diced
Instructions
Bake puff pastry shells according to package directs. Combine Hot & Cheesy Mushroom Dip & Cheeseball Mix with cream cheese; set aside. In a large skillet melt butter, add mushrooms and sauté for 5 minutes. Add cream cheese mixture, heavy cream, white wine and chicken. Heat on low for 10 minutes, stirring every few minutes. Fill puff pastry cups and serve warm. Makes 18-24 or more depending on the size of the shells.
Products Used
Hot & Cheesy Mushroom Dip & Cheeseball Mix
