Description
A delicious, savory Mushroom Cream Cheese Dip recipe: earthy sautéed baby bella mushrooms and garlic folded into a creamy parmesan and Greek yogurt base. Perfect 40-minute appetizer!
Ingredients
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8 oz baby bella mushrooms, sliced
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2 tbsp avocado oil
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4 cloves garlic, minced
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1 tsp fresh thyme
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8 oz cream cheese, softened
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1/2 cup full-fat Greek yogurt
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1 cup shredded parmesan cheese, divided
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1/2 tsp salt
Instructions
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Oven: Preheat to 350°F.
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Sauté: Cook garlic and thyme in oil for 3 mins. Add mushrooms and sauté for 7 mins until soft. Let cool.
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Mix: Combine softened cream cheese, yogurt, and 1/2 cup parmesan. Stir in mushrooms.
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Bake: Spread in a skillet and top with remaining parmesan. Bake for 15 mins.
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Broil: Broil for 5 mins until golden and bubbly.
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Serve: Enjoy warm with bread or veggies.
Notes
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Mushroom Prep: Wipe mushrooms clean with a damp cloth; do not wash under running water.
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Skillet: Using a cast iron skillet allows for a one-pan transition from stove to oven.
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Yogurt Swap: Sour cream can be used instead of Greek yogurt for a richer flavor.
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Garlic: Sauté garlic gently to avoid bitterness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Sautéing, Baking
- Cuisine: American / Mediterranean
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: ≈ 355 kcal
- Sugar: ≈ 3 g
- Sodium: ≈ 520 mg
- Fat: ≈ 29 g
- Saturated Fat: ≈ 12 g
- Unsaturated Fat: ≈ 16 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 7 g
- Fiber: ≈ 1 g
- Protein: ≈ 12 g
- Cholesterol: ≈ 75 mg
Keywords: Mushroom Cream Cheese Dip, Warm Mushroom Dip, Garlic Cheese Appetizer, 40 Minute Recipe, Savory Party Snack, Baby Bella Mushroom Recipe, Baked Cheese Dip, Keto Appetizer