There’s nothing quite like digging into a bubbling, cheesy, savory dip—and this creamy hot cheesy mushroom dip is exactly that. Loaded with earthy mushrooms, melted cheese, and a touch of creaminess, it’s the perfect appetizer for game day, holiday gatherings, or anytime I’m craving something indulgent and comforting.
Why You’ll Love This Recipe
I love how easy this dip is to make with minimal ingredients, yet the flavors are rich, complex, and completely satisfying. The mushrooms bring a hearty, umami flavor, while the cheese adds gooey, melty goodness in every bite. It’s versatile enough to serve with chips, crackers, or crusty bread, and it always disappears fast when I serve it to friends or family.
This is one of those recipes that feels a little fancy but is secretly really simple to pull together. Plus, I can easily double it for a crowd or bake it in a small dish for a cozy night in.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh mushrooms (white or cremini work great)
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Garlic
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Cream cheese
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Sour cream or mayonnaise
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Mozzarella cheese
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Parmesan cheese
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Olive oil or butter
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Salt and pepper
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Optional: green onions, thyme, or parsley for garnish
Directions
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I start by cleaning and finely chopping the mushrooms.
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In a skillet, I sauté the mushrooms in olive oil or butter until all the moisture has cooked off and they’re golden brown.
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I add minced garlic and cook for another minute until fragrant.
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Once the mushrooms are cooled slightly, I mix them with softened cream cheese, sour cream or mayo, shredded mozzarella, and grated parmesan in a bowl.
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I transfer everything into a baking dish, smooth out the top, and sprinkle extra cheese on top if I want it extra bubbly and golden.
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Then I bake it in a preheated oven at 375°F (190°C) for about 20–25 minutes, or until hot and bubbly.
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I let it sit for a couple of minutes before serving with toasted baguette slices, tortilla chips, or veggie sticks.
Servings and timing
This recipe serves 6–8 people as an appetizer. It takes about 10 minutes to prep and 25 minutes to bake, so I usually have it ready in around 35 minutes total.
Variations
There are lots of ways I change this dip up depending on what I have on hand:
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Swap the mozzarella for fontina, gouda, or gruyere for a different cheesy flavor.
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Add chopped spinach or artichokes for extra veggies and texture.
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Use Greek yogurt instead of sour cream for a lighter version.
storage/reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I usually pop it back in a 350°F oven for about 10–15 minutes until warmed through. For quicker reheating, the microwave works too—just heat it in short intervals and stir in between.
FAQs
What kind of mushrooms should I use?
I usually go with white button or cremini mushrooms since they’re easy to find and have a mild, earthy flavor. For a deeper mushroom taste, I sometimes use a mix that includes shiitake or portobello.
Can I make this dip ahead of time?
Yes, I often prepare the dip mixture a day in advance and keep it covered in the fridge. When I’m ready to serve, I just bake it as directed.
Can I make it without cream cheese?
While cream cheese gives this dip its signature creaminess, I’ve tried swapping it with ricotta or a thick Greek yogurt and still had great results—just expect a slightly different texture.
Is this dip gluten-free?
The dip itself is naturally gluten-free, but I always check my cheese and sour cream labels to be sure. And I serve it with gluten-free crackers or veggie dippers if needed.
What can I serve with this dip?
I like serving it with crusty bread, toasted pita, crackers, or even fresh veggie sticks like carrots and celery for a lighter option.
Conclusion
This creamy hot cheesy mushroom dip is everything I want in a warm appetizer: rich, cheesy, packed with flavor, and incredibly satisfying. Whether I’m serving a crowd or treating myself, this recipe never lets me down.
