Ingredients:

  • 1 tbsp olive oil
  • 8 oz cremini mushrooms, sliced
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 (15 oz) can whole kernel corn, drained
  • 1 (10 oz) can diced tomatoes and green chiles (Rotel), undrained
  • 8 oz cream cheese, softened
  • 1 cup mayonnaise
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded Parmesan cheese
  • 2 tbsp Mushroom Salus
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add mushrooms and onion; sauté until softened and lightly browned. Stir in garlic during the last minute of cooking.
  2. In a large mixing bowl, combine cream cheese, mayonnaise, Monterey Jack cheese, Parmesan cheese, Mushroom Salus, and cilantro. Mix well until smooth and creamy.
  3. Gently fold in the sautéed mushroom mixture, drained corn, and undrained Rotel into the cream cheese mixture.
  4. Transfer the dip to a 9x13 inch baking dish (or oven-safe skillet). Bake in a preheated oven at 350°F (175°C) for 15 minutes, or until heated through and bubbly. Alternatively, warm through in the skillet over low heat, stirring occasionally, until heated through.
  5. Garnish with extra cilantro, if desired. Serve warm with tortilla chips, crackers, or veggies.