1/4 c. chopped onion
1 tbsp. butter
1 (8 oz.) pkg. Philadelphia cream cheese, cubed
1 c. milk
1 (4 oz.) can mushrooms, drained
1 (2 1/2 oz.) pkg. pepperoni
1/4 c. Parmesan cheese
2 tbsp. chopped parsley

Saute onion in butter. Add cream cheese and milk; stir over low heat until cream cheese is melted. Stir in remaining ingredients; heat thoroughly. Serve hot with chips.