Mushroom and Garlic Cream Cheese Dip
Mushroom and Garlic Cream Cheese Dip is a warm, cheesy dip that combines simple ingredients into a big, cozy flavor.
Ingredients
Main Ingredients
- 8 oz baby bella mushrooms Clean and sliced, removing the stems
- 2 tbsp avocado oil For sautéing
- 4 cloves garlic, minced
- 1 tsp fresh thyme (or 1/4 tsp dried thyme)
- 1/2 tsp salt To season mushrooms
- 8 oz softened cream cheese Let reach room temperature before mixing
- 1/2 cup full fat Greek yogurt
- 1 cup shredded parmesan cheese Separated into two 1/2 cup portions
Instructions
Preparation
- Let cream cheese soften at room temperature.
- Preheat oven to 350°F (175°C).
- Clean and slice baby bella mushrooms, removing the stems.
- Mince the garlic cloves.
Cooking
- In a cast iron skillet, heat avocado oil over medium-low heat. Add garlic and thyme, cooking until fragrant, about 3 minutes.
- Add mushrooms to the skillet and cook, stirring frequently, until slightly soft, about 7 minutes.
- Season mushrooms with salt and remove from heat. Allow to cool slightly.
Mixing and Baking
- In a mixing bowl, combine softened cream cheese, Greek yogurt, and 1/2 cup of parmesan cheese.
- Stir the cheese mixture into the cooled mushrooms. Top with the remaining 1/2 cup of parmesan cheese.
- Transfer the skillet to the oven and bake for 15 minutes.
- Increase the heat to broil and broil for an additional 5 minutes, or until the parmesan cheese is browned and bubbling.
- Serve the dip warm with toasted baguette slices, crackers, or fresh veggies.
Notes
Store leftover Mushroom and Garlic Cream Cheese Dip in an airtight container in the fridge. It will keep well for 3 to 4 days. Reheat gently in the oven or microwave until warmed through.