Recipe by: Dairy Farmers of Manitoba

This spread tastes great served with raw vegetables or crackers.

Yield: 12 servings
Prep time: 15 minutes
Cook time: 25–30 mintues

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Equipment

measuring cup and spoons

cutting board and knife

frying pan

wooden spoon

9" (23 cm) springform pan

grater

food processor or blender

 

Ingredients

1 Tbsp. butter

3 cups diced mushrooms

1/2 cup finley crushed soda crackers

1 tsp. butter

3/4 cup chopped green onion

1/2 shredded monterey jack cheese

1/2 cup shredded light cheddar cheese

2 cups creamed cottage cheese

2 eggs

1/4 tsp. cayenne pepper

1/4 tsp. paprika

Instructions

1. Preheat oven to 350°F (180°C).
2. In a frying pan over medium heat, melt 1 Tbsp. butter. Add mushrooms and sauté until soft. Remove from heat.
3. Stir in cracker crumbs and mix well.
4. Press mixture evenly into a 9" (23 cm) springform pan.
5. In same frying pan, melt 1 tsp. butter. Add green onions. Sauté until soft.
6. Spread onions over crust.
7. Sprinkle evenly with monterey jack and cheddar cheeses.
8. In a blender or food processor, process cottage cheese, eggs and cayenne until smooth.
9. Pour into crust. Sprinkle with paprika.
10. Bake for 25–30 minutes.
11. Remove from oven. Let stand 5–10 minutes before serving.