Mushroom Spread

1/2 cup mayonnaise
1 tablespoon prepared pesto
2 teaspoons coarse-grained mustard

• Mix ingredients together and spread on bun. This is great for a portobello burger.

Warm Bacon Cheese Spread

1 round loaf sour dough bread
1 pkg. (8 oz.) cream cheese softened
1 1/2 c. sour cream
2 cups shredded cheddar cheese
1 1/2 tsp. Worcestershire sauce
3/4 lb. bacon, cooked and crumbled
1/2 c. chopped green onion
Crackers

• Cut off top and hollow out the bread, leaving a 1 inch shell.  Cut the removed bread and top into cubes. 

• In a mixing bowl, beat cream cheese.  Add sour cream, cheddar cheese, and Worcestershire sauce until combined; stir in bacon and onions. Spoon into bread shell.

• Wrap in heavy duty aluminum foil.  Bake at 325 for 1 hour or until heated through.  Serve with crackers and reserved bread cubes.

Cranberry Blue Cheese Spread

1/2 c dried cranberries
1 c boiling water
1 (8oz) pkg cream cheese, softened
6 oz blue cheese, coarsley crumbled
2 green onions, chopped
1 clove garlic, minced
1/2 c coarsley chopped pecans
Assorted crackers

• Place dried berries in a small bowl.
• Pour boiling water over berries.
• Let stand 1 minute; drain & set aside.
• In a large mixing bowl, beat cream cheese & blue cheese on medium speed until nearly smooth.
• Stir in drained berries, green onions, and garlic just until combined.
• Transfer spread to a serving bowl.
• Cover & refrigerate up to 4 hours before serving.
• Sprinkle with pecans before serving.