Penny as we all know is one of the best cooks in Hay River! Her mushroom dip recipe is one that many have been trying to figure out, and coveted.  Whenever her dip arrives at a party, it is gone in minutes!!! She was kind enough to send this dip and an Asparagus dip over to Mom and Dad’s 40th Anniversary.  Unbelievably good, but Penny’s graciousness is one that must be noted.  One Christmas Mom and Dad were out of town and she had her family, Doris and Noel,  Shawn-Mel-and the kids, and myself over for Christmas supper.  This was the first time I was over at her and Ernest’s home.  Not only did she prepare all day, but her welcoming into her home brought me to tears later that night.  Thank you Penny, not only for the delicious meal and beautifully set  table, but for taking the time out of YOUR day to have us over. Your hospitality warmed my heart more than you will ever know!


Hot Mushroom Dip


2 tbsp. butter

1 1/4 cup finely chopped onion

2minced garlic cloves

3 cups chopped fresh white mushrooms

One 8 oz block of cream cheese, softened and cut into 8 pieces

1 tbsp sour cream

1/2 tsp Back Eddy seasoning salt

1 tsp dill weed

Heavy sprinkle of fresh ground pepper.

1 1/2 cups Grated Monterey Jack with Jalapeno cheese

1/2 cup mayonnaise


Melt butter with onion, garlic and chopped mushrooms on medium in large frying pan.

Cook until liquid is evaporated and mushrooms are golden. Remove from heat.


Add next 5 ingredients. Stir until cream cheese is melted.


Add Monterey Jack cheese and  mayonnaise. Mix well. Spread in ungreased shallow casserole dish OR order the Party Princess dish set (shown above )  from Penny!!!  Bake in 350 F oven for about 30 minutes until heated through.

I have made this many times here in Red Deer and to my surprised, asked for the recipe every time!