The Ultimate Baked Creamy Mushroom Dip Recipe
A rich and savory dip featuring earthy mushrooms, creamy cheeses, and aromatic herbs, perfect for parties or cozy gatherings.
Ingredients
- 1 lb 450g mixed mushrooms (button, cremini, or wild), finely chopped
- 1 small shallot finely diced
- 2 cloves garlic minced
- 1 tbsp olive oil
- 8 oz 225g cream cheese, softened
- ½ cup 120g sour cream
- ¼ cup 60g mayonnaise
- ½ cup 50g grated Parmesan cheese
- ½ cup 50g grated Gruyere or mozzarella cheese
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper optional, for a slight kick
- 2 tbsp fresh parsley chopped (for garnish)
- Sliced baguette crackers, or vegetables, for serving
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Cook Mushrooms: Heat olive oil in a large skillet over medium heat. Add shallots and garlic, sautéing for 1-2 minutes until fragrant. Add mushrooms and cook for 7-10 minutes, stirring occasionally, until they release their moisture and turn golden. Season with salt and pepper.
- Mix Dip: In a large bowl, combine cream cheese, sour cream, mayonnaise, Parmesan, Gruyere, thyme, and cayenne (if using). Fold in the cooked mushroom mixture until evenly mixed.
- Bake: Transfer the mixture to a 1-quart oven-safe dish or cast-iron skillet. Spread evenly. Bake for 20-25 minutes, until bubbly and golden on top.
- Garnish and Serve: Remove from oven, sprinkle with fresh parsley, and let cool for 5 minutes. Serve warm with sliced baguette, crackers, or veggies.
Notes
- Make Ahead: Assemble the dip up to 2 days in advance, cover, and refrigerate. Let it sit at room temperature for 30 minutes before baking.
- Mushroom Variety: Use a mix of mushrooms for deeper flavor. Wild mushrooms like chanterelles or shiitake add complexity.
- Cheese Swap: Substitute Gruyere with mozzarella, cheddar, or even blue cheese for a bolder taste.
- Serving Tip: For best texture, serve immediately. Reheat leftovers in the oven or microwave, adding a splash of cream if needed to restore creaminess.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Freeze unbaked dip for up to 1 month; thaw before baking.