Wild Mushroom Dip

Ingredients

• 2 cups dry white wine such as Chardonnay
• 2 .5 oz. containers dried wild mushrooms, mixed variety
  
• 2 8 oz. packages low fat cream cheese, cut into 1-inch cubes
• 2 10-3/4 oz. cans condensed fat free cream of mushroom soup
• 2 cups shredded mozzarella cheese
• 1 tsp. dried tarragon
• 1 tsp. salt
• 1/2 tsp. ground black pepper

Directions

1. In a microwave-safe bowl, heat white wine on high-heat setting for 3 to 5
minutes. Place dried mushrooms in wine and let sit for 10 minutes to rehydrate.

2. With a slotted spoon, transfer mushrooms to a food processor, reserving liquid. Cover and process until the consistency of coarse paste.

3. In a large bowl combine pureed mushroom, 2/3 cup reserved mushroom liquid, and remaining ingredients. Mix thoroughly and pour in a 4-quart slow cooker.

4. Cover and cook on low-heat setting for 3 to 4 hours, stirring once halfway through. Makes 12 servings.

Source