Description
This creamy hot cheesy mushroom dip is rich, savory, and perfect for any gathering. Made with earthy mushrooms, gooey cheese, and a touch of creaminess, it’s a cozy appetizer that comes together quickly and disappears fast.
Ingredients
- 2 cups fresh mushrooms, finely chopped (white or cremini)
- 2 cloves garlic, minced
- 8 oz cream cheese, softened
- 1/2 cup sour cream or mayonnaise
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil or butter
- Salt and pepper, to taste
- Optional: chopped green onions, thyme, or parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Clean and finely chop the mushrooms.
- In a skillet, heat olive oil or butter over medium heat and sauté the mushrooms until their moisture has evaporated and they are golden brown.
- Add minced garlic and sauté for another minute until fragrant.
- Allow the mushroom mixture to cool slightly.
- In a bowl, combine the mushroom mixture with softened cream cheese, sour cream or mayonnaise, mozzarella, and Parmesan. Mix well.
- Transfer the mixture to a baking dish and smooth out the top. Sprinkle additional cheese on top if desired.
- Bake for 20–25 minutes or until hot, bubbly, and golden on top.
- Let sit for a couple of minutes before serving.
- Serve with toasted bread, crackers, or veggie sticks.
Notes
- You can prepare the dip ahead of time and refrigerate until ready to bake.
- Swap mozzarella with fontina, gouda, or gruyere for a different flavor.
- Add spinach or artichokes for extra texture.
- Use Greek yogurt for a lighter option.
- Store leftovers in the fridge for up to 3 days and reheat in oven or microwave.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
