Garlic & Dill Stuffed Mushrooms
- 24 whole snow cap mushrooms
- 2 tbsp/30 mL Organic Garlic & Dill Dip Mix
- 8 oz/227 g cream cheese, softened
- 2 tbsp/30 mL chopped chives
Remove stems from mushrooms; brush caps with oil. Stir seasoning into cream cheese; fill opening where mushroom stem was removed with mixture. Bake on cookie sheet at 350°F/180°C for 10-15 minutes. Remove from oven; sprinkle with chives.
Makes 24 appetizers.