Description
This Stuffed Mushroom Dip is a warm, creamy, and cheesy appetizer perfect for parties and gatherings. Sautéed mushrooms with garlic are combined with cream cheese, sour cream, mozzarella, and Parmesan, then baked until bubbly and golden on top. Served hot with bread, crackers, or veggie sticks, it’s a savory, crowd-pleasing dip that’s easy to prepare in under 30 minutes.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil or butter
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
Dairy Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme or parsley, chopped
Instructions
- Sauté Mushrooms: Heat olive oil or butter in a skillet over medium heat. Add sliced mushrooms and sauté them for 8-10 minutes until they are browned and tender. Add the minced garlic and cook for an additional 1 minute to blend the flavors.
- Combine Creamy Base: Reduce the heat to low. Add the softened cream cheese and sour cream to the skillet, stirring continuously until the mixture is melted and fully combined, creating a smooth creamy base.
- Add Cheeses: Stir in half of the shredded mozzarella cheese and all the grated Parmesan cheese. Mix thoroughly until the cheese is melted and the dip becomes smooth and creamy throughout.
- Bake the Dip: Sprinkle the remaining shredded mozzarella cheese evenly on top of the dip. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes until the dip is bubbly and golden on top.
- Garnish and Serve: Remove the skillet from the oven. Garnish the dip with fresh thyme or parsley. Serve hot with bread, crackers, or vegetable sticks for dipping.
Notes
- For a richer flavor, use butter instead of olive oil.
- Ensure the cream cheese is softened for easier mixing and a smoother dip.
- If you don’t have fresh herbs, dried thyme or parsley can be substituted but use sparingly.
- This dip pairs well with crusty bread, pita chips, or fresh vegetable sticks like carrots and celery.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.