Creamy Mushroom Dip

This Creamy Mushroom Dip combines two kinds of mushrooms and a blend of Italian grated cheeses to create a warm appetizer your guests will love.

I'm so excited to share this Creamy Mushroom Dip! Why? Um, because MUSHROOMS. Oh, and CHEESE...

♪ These are just two of my favorite things. ♪ 

Yes, I know the holidays are over, BUT it's technically NOT a Christmas song, so...

Anyway, holidays or not, this dip is a real crowd-pleaser.

It's a perfect party appetizer for any get-together and can be enjoyed with fresh veggies, tortilla chips, crackers, pretzels, crostini or any dipping device you desire.

I started making this Creamy Mushroom Dip shortly after my husband and I got married.

It was always one of our favorites, and if you're a mushroom lover, you'll be hooked too!

So let's get on with the recipe...

How to Make This Mushroom Dip

First, preheat your oven to 375° F.

Then, heat olive oil in a large skillet over medium-high heat.

Add mushrooms, onion and garlic and sauté for 5-7 minutes until tender.

Next, combine the mushroom mixture with cream cheese, mayonnaise, Romano cheese, Parmesan cheese, parsley, black pepper and cayenne pepper in a large mixing bowl.

You can lighten up the recipe by using reduced-fat cream cheese and light mayonnaise in place of their full-fat counterparts.

Spoon the dip into a 2-quart casserole dish coated with cooking spray. Top with remaining grated cheese. Bake for 30-40 minutes until the top is lightly browned.

Related Recipes

• Vegan Spinach Artichoke Dip
• Roasted Garlic White Bean Dip
• Roasted Garlic Parmesan Hummus

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5 from 12 votes

Creamy Mushroom Dip

This Creamy Mushroom Dip combines two kinds of mushrooms and a blend of Italian grated cheeses to create a warm appetizer your guests will love.

Course Appetizer

Cuisine American

Keyword cheese, christmas, dip, game day, gluten free, holiday recipes, mushrooms

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 8 -10

Author Sherri Hall

Ingredients

• 2 teaspoons olive oil
• 16 oz. baby bella mushrooms (chopped)
• 5 oz. shiitake mushrooms (chopped)
• ¼ cup finely chopped onion
• 1 clove garlic (peeled and finely chopped)
• 16 oz. cream cheese
• ½ cup mayonnaise
• ¼ cup freshly grated Parmigiano Reggiano cheese* plus 2 tablespoons
• ¼ cup freshly grated Pecorino Romano cheese* plus 2 tablespoons
• 2 tablespoons chopped fresh parsley
• ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon cayenne pepper
• Olive oil cooking spray

Instructions

• Preheat oven to 375° F.
• Heat olive oil in a large skillet over medium-high heat. Add mushrooms, onion and garlic and saute for 5-7 minutes until tender.
• In a large mixing bowl, combine mushroom mixture with cream cheese, mayonnaise, ¼ cup Pecorino Romano cheese, ¼ cup Parmigiano Reggiano, parsley, black pepper and cayenne pepper. Stir until all ingredients are well blended.
• Spray 2-quart casserole dish with cooking spray and then add in dip. Ensure it has been evenly distributed in the casserole. Top with remaining grated cheese.
• Bake for 30-40 minutes until top is lightly browned.

(Please refer to the post above for instructional photographs and other helpful information for this recipe)

Notes

To make a lightened up version of this recipe, replace regular cream cheese with reduced-fat cream cheese and regular mayonnaise with light mayonnaise.

*Note that traditional Pecorino Romano and Parmigiano Reggiano are not technically vegetarian as they contain animal rennet. However, BelGioioso and 365 by Whole Foods are two brands that offer a vegetarian-friendly Parmesan. Feel free to replace both the Pecorino Romano and Parmigiano Reggiano with a vegetarian-friendly Parmesan if desired.

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