Ingredients
Dip Ingredients
- 2 tablespoons olive oil or butter
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 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 the sliced mushrooms and sauté for 8-10 minutes until they become browned and tender. Then add the minced garlic and cook for an additional 1 minute to infuse the flavors.
- Add Cream Cheese and Sour Cream: Reduce the heat to low. Add the softened cream cheese and sour cream to the skillet. Stir continuously until the mixture melts down and combines smoothly with the mushrooms.
- Incorporate Cheeses: Stir in half of the shredded mozzarella cheese along with all of the grated Parmesan cheese. Mix thoroughly until the dip is creamy and smooth.
- Bake the Dip: Sprinkle the remaining mozzarella cheese evenly on top of the dip. Transfer the skillet to a preheated oven set at 375°F (190°C). Bake for 15-20 minutes or until the top is bubbly and golden brown.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped thyme or parsley. Serve the dip hot alongside bread, crackers, or vegetable sticks for dipping.
Notes
- For best results, use fresh mushrooms and soften the cream cheese before cooking.
- You can substitute fresh thyme with fresh parsley or other herbs like chives or rosemary for varied flavor.
- If you prefer a spicier dip, add a pinch of crushed red pepper flakes when sautéing the mushrooms.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently before serving.
- To make a lighter version, consider using reduced-fat cream cheese and sour cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American