Mushroom-Salami Dip Wednesday, October 1, 2008


1/2 lb. Monterey White Button Mushrooms
4 oz. salami, diced
3 cloves garlic
2 tsp fresh oregano, chopped
4 tsp fresh parsley, chopped
1 TBSP BKW All Purpose Seasoning
2 tsp olive oil
6 oz. cream cheese


In food processor chop first 5 ingredients. Sauté mixture in 2 teaspoons heated olive oil for 10 minutes or until liquid is cooked out. Season to taste with seasoning. In a bowl pour over cream cheese and mix well, cool. Serve with crackers, sliced bread, vegetables or chips.

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