• 1 lb. Portobello mushrooms, chopped very finely
• 2 Tbs. butter or margarine
• 1 (8 oz.) package of light or fat free cream cheese, softened
• 1/2 tsp. garlic salt
• 1 tsp. seasoned pepper
• 1 sprig fresh rosemary for garnishing

Sauté' chopped mushroom in butter over medium heat until liquid is absorbed (about 5 minutes). Allow mushrooms cool to room temperature. In food processor, add sautéed mushrooms, cream cheese, garlic salt and pepper. Process until smooth. Spoon into greased or plastic wrap lined pan or bowl. Chill. Un-mold and garnish with sliced mushrooms and rosemary. Serve with low carb whole wheat crackers or spread on low carb whole wheat bread cut into four. I just created this yummy salad dressing. I have looked all over and couldn't find a no sugar low/fat Vidalia Onion Dressing so I started adding a bit of this and a bit of that. It sure tastes good even when it is hot but it needs to be refrigerated once the jar has cooled.