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Today is January 27, 2022

Bearcat Dip




1 lb. baby portabella mushrooms, chopped
1 bunch green onions, chopped
1/2 stick unsalted butter
2 (8-oz.) pkgs. cream cheese, softened
12 oz. sour cream
1 (8-oz.) pkg. sharp Cheddar cheese, grated
1 can black olives, drained and coarsely chopped
1 can sliced water chestnuts, drained and coarsely chopped
2 tsp. Tony Cachere’s Creole Seasoning
1 lb. bacon, cooked crisp and crumbled


Sauté mushrooms and green onions in butter over medium heat. Mix cream cheese, sour cream and grated Cheddar in a bowl; stir in sautéed mixture. Add black olives, water chestnuts and seasoning mix. Pour into baking dish or slow cooker and heat until bubbly. Top with crumbled bacon. Use sliced French bread or chips or choice for dipping.


From “Winning Bearcat Recipes,” Forest High School Baseball

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