Description
This Stuffed Mushroom Dip offers a creamy, savory blend of baby bella mushrooms sautéed with garlic and thyme, combined with cream cheese, Greek yogurt, and parmesan cheese, then baked to bubbly perfection. Perfect for serving warm with toasted baguette, crackers, or fresh veggies, this dip is a delightful appetizer or party snack with rich umami flavors and a crispy golden top.
Ingredients
Scale
Mushrooms and Seasonings
- 8 oz baby bella mushrooms, stems removed and sliced
- 2 tbsp avocado oil
- 4 cloves garlic, minced
- 1 tsp fresh thyme (or 1/4 tsp dried thyme)
- 1/2 tsp salt
Dip Base
- 8 oz softened cream cheese
- 1/2 cup full fat Greek yogurt
- 1 cup shredded parmesan cheese, divided into two 1/2 cup portions
Instructions
- Soften Cream Cheese: Remove the cream cheese from the refrigerator and let it sit at room temperature until softened, ensuring it mixes easily later.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dip.
- Prepare Mushrooms: Remove the stems from baby bella mushrooms and slice the caps. Mince the garlic cloves finely.
- Sauté Aromatics: Heat avocado oil in a cast iron skillet over medium-low heat. Add minced garlic and thyme, cooking for about 3 minutes until fragrant and softened.
- Cook Mushrooms: Add the sliced mushrooms to the skillet. Toss frequently and cook for approximately 7 minutes until mushrooms are slightly softened.
- Season Mushrooms: Sprinkle 1/2 tsp salt over the mushrooms, stir, then remove the skillet from heat and allow the mixture to cool slightly.
- Mix Dip Base: In a bowl, combine softened cream cheese, Greek yogurt, and half (1/2 cup) of the shredded parmesan cheese. Stir until smooth and well combined.
- Combine Mushrooms and Cheese: Incorporate the sautéed mushroom mixture into the cheese blend, stirring gently to combine evenly.
- Assemble and Top: Transfer the mixture back into the cast iron skillet (if removed) or keep it there, then sprinkle the remaining 1/2 cup parmesan cheese evenly over the top.
- Bake Dip: Place the skillet in the preheated oven at 350°F and bake for 15 minutes to melt and heat the dip through.
- Broil for Golden Top: Increase the oven setting to broil and broil the dip for an additional 5 minutes, watching carefully, until the parmesan cheese is browned and bubbly.
- Serve: Remove the skillet from the oven and serve immediately with toasted baguette slices, crackers, or fresh vegetables for dipping.
Notes
- This dip is a creamy, savory treat spotlighting cream cheese-stuffed mushrooms baked until golden and bubbly.
- Using a cast iron skillet helps develop rich flavors and makes for a beautiful presentation.
- Serve warm to enjoy the perfect melty texture.
- Feel free to substitute avocado oil with olive oil if preferred.
- For extra freshness, garnish with chopped parsley or thyme before serving.
Nutrition
- Serving Size: 8 g
- Calories: 196 kcal
- Sugar: 2 g
- Sodium: 441 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.001 g
- Carbohydrates: 4 g
- Fiber: 0.2 g
- Protein: 8 g
- Cholesterol: 38 mg
