1 (8 ounce) package cream cheese, softened
1 (3 ounce) can sliced mushrooms
1 (8 ounce) package cream cheese, softened
1 (3 ounce) can sliced mushrooms
1 (8 ounce) container sour cream
1 (8 ounce) can whole kernel corn
1 large onion, diced
1/4 cup chopped fresh ginger
1/2 cup sliced chilli pepper
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh thyme
1 teaspoon dried oregano
1 (40 ounce) can chicken broth
2 tablespoons beef bouillon granules
1/2 teaspoon dry mustard
1/2 teaspoon lemon juice
In a medium bowl, mix cream cheese, mushrooms, cream cheese, mushrooms, sour cream, corn, onion, ginger, chili pepper, parsley, thyme, oregano and chicken broth. Stir over low heat for approximately 10 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Divide cream cheese mixture into 4 portions. Roll each portion into a 12 inch ball. Place on ungreased baking sheets. Place lemon juice in a separate small bowl, and drizzle over each ball of cream cheese mixture.
Bake at 400 degrees F (200 degrees C) for 20 to 30 minutes. Serve hot, or cold.