Cheesy baked mushroom dip is rich, creamy, and super tasty! I love a good appetizer, but I really like a hot cheesy dip. I begin by cooking cremini mushrooms with shallots and rosemary to give this dip an earthy flavor. Then I mix it with 3 different kinds of cheese and some mayo & sour cream for creaminess. Then it’s all baked together until the cheese is bubbly and melted. This cheesy mushroom dip is a must-make for any party or get-together. With Super Bowl Sunday right around the corner, this is a perfect party appetizer to serve during the game that many will enjoy. I serve it with toasted baguette slices, but any buttery crackers or tortilla chips would be good as well.
Here’s what you need to make this cheesy baked mushroom dip:
Cremini Mushrooms– You need about 8 oz of cremini mushrooms. Also known as Baby Bellas, these are smaller than the big Portabella, but give off a similar rich earthy taste. If you love mushrooms you can double the amount and make it really mushroomy. You can use any type of mushrooms in this recipe that you like. Shiitake mushrooms would also be a good choice, however, they are a bit pricier. You will need to dice them up so they are in small pieces.
Shallots– You’ll need 2 small shallots, finely diced. Shallots come in all different sizes, so if you only find large ones, then one is probably enough. You need about 1/2 cup of diced shallots. You can also substitute red onion or yellow onion if that’s all you have on hand.
Rosemary– You’ll need 1 tablespoon of fresh minced rosemary. If you only have dried, then use only 1 teaspoon. Dried herbs are more concentrated than fresh, which is why you would use less. Fresh thyme would also work in this recipe.
White wine – You only need 2 tablespoons of white wine. I like to buy small 8oz bottles of wine and use them for cooking. That way you don’t have to open an entire bottle for just a couple of tablespoons.
Gruyere & Asiago Cheese– You’ll need about 1 1/2 cups of both kinds of cheese. Gruyere can be a bit pricey so feel free to substitute it with another kind of cheese. I think white cheddar, Swiss, or mozzarella cheese would work as well. Asiago cheese is a semi-hard cheese similar to parmesan cheese. Either would work in this recipe. If you decide to substitute, I recommend using Parmigiano Reggiano for the best flavor. I always suggest grating the cheese yourself instead of buying pre-shredded because there are additives in the prepared kind and I find the cheese doesn’t melt as well.
Mayonnaise, Sour Cream, & Cream Cheese– You need 1/2 cup each of mayo, sour cream, and cream cheese. I like to cut the cream cheese into cubes to blend more easily. Use block cream cheese not the kind that comes in a tub or whipped.
How to make this hot cheesy dip:
Let’s Prep!
I like to preheat the oven now so it’s hot and ready for the dip to go in. Begin by prepping all the ingredients. Finely dice the shallots and mince the garlic and rosemary. Then roughly dice the mushrooms. I like them to be on the small size. They do not have to be perfectly diced I just run my knife over the pile of mushrooms a bunch of times until they are the size I want. After that, grate the Asiago and Gruyere cheese. Lastly, cut the cream cheese into small cubes. I find that it melts and combines better when cut into cubes.
Time to Cook!
Now that everything is prepped let’s get started cooking this dip. Using a large nonstick skillet or cast iron pan warm some olive oil over medium-high heat and then add the shallots. Sauté for a couple of minutes before adding in the mushrooms and rosemary. Stir it all together to combine and then let the mushrooms sit uninterrupted. This is how they will brown and caramelize. If you keep stirring them they don’t have a chance to do this. This will take about 5-7 minutes. Lower to medium heat or medium-low to avoid burning or over-browning.
After the mushrooms are nice and browned add in the minced garlic and stir for only about 30 seconds. Just long enough for the garlic to start to soften and get fragrant. Now it’s time to deglaze the pan with some white wine. Use a wooden spoon or spatula to scrape up the tiny bits stuck to the bottom of the pan. This is where a lot of flavor lives so this is an important step. If you don’t want to use white wine you can use chicken or veggie stock instead. Continue cooking for about 1-2 minutes then turn off the heat.
You can add the remaining ingredients to the pan or use a separate medium bowl. I have done both in the past and quite frankly if I don’t have to dirty another bowl then I’m not going to!
To the mushrooms, add the cream cheese, mayonnaise, and sour cream and stir it all together. Next, add the grated asiago and gruyere cheeses. Stir again and then transfer the mushroom mixture to an oven-safe baking dish. You could use a glass pie dish or gratin dish, or if you used a cast iron skillet to cook the mushrooms in then you could leave it all in there and pop it in the oven.
Bake for about 25 minutes until the cheese melts and the top is golden brown. Remove from the oven and serve warm. Remember to warn your guests that the dish is hot and to be careful! I like to serve this with toasted baguette, but crusty bread or any cracker or chip you like will work. This is great party food. So the next time you are having friends or family over this cheesy baked dip is a great option.
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Cheesy Baked Mushroom Dip
This cheesy baked mushroom dip is rich, creamy, and hard to stop eating. Serve it hot with toasted sliced baguette or crackers.
Ingredients
- 8 oz cremini mushrooms, rough small dice
- 2 small shallots, finely diced (about 1/2 cup)
- 2 garlic cloves, minced
- 2 tbsps white wine to deglaze the pan
- 1 tbsp fresh rosemary, minced
- 1 1/2 cup Gruyere cheese, grated
- 1 1/2 cups asiago cheese, finely grated
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cream cheese cut into cubes
- 1/4 tsp black pepper
- Serve with toasted baguette slices. Other options are crackers, pita chips, or tortilla chips (see note below)
Instructions
Preheat the oven to 350 degrees
Spray baking dish with non-stick cooking spray
- In a large pan, warm olive oil and add shallots and cook for 1-2 minutes over medium heat.
- Add mushroom and rosemary and stir to combine with shallots. Cook for about 5-7 minutes until mushrooms brown. Let the mushrooms be and avoid stirring constantly. This allows for the mushrooms to brown.
- Add garlic and cook for one minute.
- Add wine to deglaze the pan. Use the back of a wooden spoon or spatula to scrape up any bits that have stuck to the bottom of the pan. Cook for another 1-2 minutes. Then turn off the heat.
- Add mayonnaise, sour cream, cream cheese, gruyere, asiago, and pepper. Stir to combine.
- Transfer to baking dish. Spread out evenly
- Bake for 25 minutes until heated through and cheese is bubbly and melted.
- Serve warm with toasted baguette slices, crackers, or chips
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Notes
1. To toast baguette slices: Slice baguette and place pieces on a baking sheet. Brush bread with olive oil and season with salt and pepper. Bake for 10-15 min at 400 degrees until lightly golden brown.
