Ingredients
Scale
- 8 ounces cream cheese, softened
- 8 ounces sour cream
- 8 ounces button mushrooms, finely chopped
- 1/4 cup chopped green onions
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Heat olive oil in a skillet over medium heat. Add the chopped mushrooms and cook until softened and browned, about 8-10 minutes. Stir in the minced garlic during the last minute of cooking.
- Step 2: Remove the skillet from heat and let the mushroom mixture cool slightly.
- Step 3: In a medium bowl, combine the softened cream cheese and sour cream. Beat with an electric mixer until smooth and creamy.
- Step 4: Stir in the cooled mushroom mixture, chopped green onions, Parmesan cheese, salt, and pepper.
- Step 5: Transfer the dip to a serving dish. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Step 6: Serve chilled with crackers, baguette slices, or vegetables.
Notes
- Store leftover mushroom dip in an airtight container in the refrigerator for up to 3 days.
- To reheat, microwave in 30-second intervals, stirring in between, until warmed through, but avoid overheating.
- Serve this creamy dip with toasted baguette slices for a sophisticated touch at your next gathering.
- For a richer flavor, sauté the mushrooms with a splash of dry sherry wine after they've browned.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American