Best 20 Mushroom Dip Recipes

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Are you longing for a tantalizing and delectable appetizer or snack that is sure to wow your taste buds and leave your guests clamoring for more? Look no further than the irresistible and creamy world of mushroom dip. This culinary masterpiece, crafted with the earthy goodness of mushrooms and a symphony of flavors, promises to tantalize your senses and turn any gathering into a memorable feast. Get ready to embark on a culinary journey with this remarkable article, your trusted guide to creating the perfect mushroom dip that will leave your taste buds begging for more.

Here are our top 20 tried and tested recipes!

HOT MUSHROOM DIP



Hot Mushroom Dip image

"I've whipped up this dip for many potlucks and special gatherings, and it's always well received," says Ellen Derflinger of Jefferson, Maryland. Serve this thick hearty spread with crackers, or let it bring new life to a veggie tray.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 cups.

Number Of Ingredients 12

4 bacon strips, diced
1/2 pound fresh mushrooms, chopped
1 medium onion, finely chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
1/2 cup sour cream
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
Assorted raw vegetables or crackers

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper; cook and stir for 1-2 minutes or until thickened. , Reduce heat. Add the cream cheese, sour cream, Worcestershire sauce and soy sauce; cook and stir until cheese is melted. Stir in bacon. Serve warm with vegetables or crackers.

Nutrition Facts :

STUFFED MUSHROOM DIP



Stuffed Mushroom Dip image

This creamy dip has all the sausage-and-mushroom flavor of stuffed mushroom caps - perfect for any gathering.

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 12

1 tablespoon olive oil
8 ounces ground Italian sausage
2 cloves garlic, minced
1 1/2 pounds white button mushrooms, roughly chopped (about 5 cups)
Kosher salt and freshly ground black pepper
6 ounces cream cheese, cut into cubes
1/2 cup grated Parmesan
1/3 cup half-and-half
2 tablespoons unsalted butter, melted
1/4 cup panko
1/4 cup fresh flat-leaf parsley, chopped
1 baguette, toasted and sliced, for serving

Steps:

  • Preheat the oven to 400 degrees F. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking up into bite-size pieces with a wooden spoon, until browned and almost cooked through, 3 to 4 minutes. Add the garlic and cook, stirring constantly, until softened, about 1 minute. Add in the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are soft and the moisture has evaporated, 8 to 10 minutes.
  • Add the cream cheese and stir until melted, about 1 minute. Add the Parmesan and half-and-half and cook, stirring occasionally, until bubbly 2 to 3 minutes. Pour the mushroom mixture into a 1-quart ramekin. Mix the butter with the panko and parsley and sprinkle on top of the mushroom mixture. Bake until the bread crumbs are golden brown and the dip is bubbly around the edges, 15 to 20 minutes. Let sit for 10 minutes then serve with toasted, sliced baguette.

SOUR CREAM MUSHROOM DIP



Sour Cream Mushroom Dip image

Simple and yet very tasty. I wanted to make an appetizer out of ingredients I had on hand, thus this recipe was born. Serve with tortilla chips.

Provided by jowolf2

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 55m

Yield 6

Number Of Ingredients 10

¼ cup butter
20 button mushrooms, finely chopped
¼ cup finely chopped onion
2 cups torn spinach leaves
1 teaspoon dried parsley
¼ teaspoon garlic salt, or to taste
1 pinch ground black pepper, or to taste
½ cup shredded sharp Cheddar cheese
1 cup sour cream
1 cup shredded sharp Cheddar cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Heat the butter in a skillet over medium heat. Stir in the mushrooms and onion; cook and stir until the mushrooms have softened and the onion is translucent, about 7 minutes. Stir in the spinach, parsley, garlic salt, and pepper. Continue cooking until the spinach has wilted, about 3 minutes. Remove from heat and stir in 1/2 cup of Cheddar cheese. Cool for 5 minutes. Stir in the sour cream, then spread mixture into an 8x8-inch baking dish. Sprinkle 1 cup of Cheddar cheese on top.
  • Bake in the preheated oven until the cheese has melted, about 20 minutes.

Nutrition Facts : Calories 282.6 calories, Carbohydrate 5.1 g, Cholesterol 66.9 mg, Fat 25.3 g, Fiber 1 g, Protein 10.6 g, SaturatedFat 15.9 g, Sodium 337.3 mg, Sugar 1.5 g

MUSHROOM SPINACH DIP



Mushroom Spinach Dip image

This thick creamy mixture is easy to stir up and gets its fresh flavor from mushrooms, spinach and green onions. Serve it in the fun Easter Bunny bread (below) or in a bowl with a platter of crackers or crunchy vegetables.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 3 cups.

Number Of Ingredients 7

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups sour cream
1 cup mayonnaise
1 package vegetable soup mix
1 cup chopped fresh mushrooms
3 green onions, finely chopped
Raw vegetables or crackers

Steps:

  • In a bowl, combine the spinach, sour cream, mayonnaise, soup mix, mushrooms and onions; mix well. Cover and refrigerate for 2 hours. Serve with vegetables or crackers.

Nutrition Facts :

HOT MUSHROOM AND BACON DIP



Hot Mushroom and Bacon Dip image

I picked this recipe up at a "Tupperware" party many many years ago. This is my "guilt-free" dip because I figured that having crispy crunchy raw vegetables with it cancels out the high caloried bacon, cream cheese and sour cream. ;-)

Provided by Chrissyo

Categories     Pork

Time 30m

Yield 1 Dip, 8 serving(s)

Number Of Ingredients 10

4 slices bacon
15 g butter
1 small onion, finely chopped
1 clove garlic, crushed
250 g mushrooms, sliced
2 tablespoons plain flour
250 g cream cheese, chopped
1 teaspoon Worcestershire sauce
1 tablespoon dry sherry (optional)
1/2 cup sour cream

Steps:

  • Place bacon in shallow dish, cover with paper towel, cook on high in a microwave for 3 minutes or until bacon is crisp.
  • Remove bacon from the dish, then add the butter, onion and garlic to the dish, cook on high for 2 minutes.
  • Stir in the mushrooms, cook on high for another 2 minutes, then sprinkle the mushroom mixture with the flour.
  • Next, top the mushroom mixture and flour with the cream cheese, worcestershire sauce and dry sherry.
  • Cook on high for 5 minutes, stir halfway through this cooking time.
  • Stir in the sour cream and the chopped bacon.
  • Spoon into a serving dish.
  • Serve as a hot dip with raw vegetables such as sliced carrots, capsicum, beans and celery.

CHEESY MUSHROOM DIP



Cheesy Mushroom Dip image

Our cheesy mushroom dip has a white sauce base topped with sautéed baby portobello mushrooms (and more cheese), and then it's baked to a bubbling perfection. It makes the perfect party appetizer!

Provided by Steph

Categories     Appetizer

Yield 8

Number Of Ingredients 6

8 ounces sliced mushrooms (I used baby portobello)
1 Tablespoon butter
1 (8 ounce) block cream cheese
1 cup Alfredo sauce
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese (plus extra for garnish)

Steps:

  • Preheat oven to 350 degrees.
  • In a skillet over medium heat, saute mushrooms and butter until they are soft.
  • In a medium bowl, mix together cream cheese, Alfredo sauce, and cheeses. Pour into an 8x8" baking pan.
  • Top with cooked mushrooms and extra parmesan cheese. Bake for 20 minutes.
  • Serve hot with pita bread, crackers, or tortilla chips.

Nutrition Facts : Servingsize 1 serving, Calories 1765 kcal, Fat 80 g, SaturatedFat 30 g, Cholesterol 190 mg, Sodium 7311 mg, Carbohydrate 135 g, Sugar 26 g, Protein 111 mg

HOT CHEESY MUSHROOM DIP



Hot Cheesy Mushroom Dip image

This recipe was created by Kevin Lynch of Closet Cooking for the Mushroom Masters: A Tournament of Taste Wildcard Round. For more recipes visit Kevin's blog at www.closetcooking.blogspot.com.

Provided by Mary Jenny

Categories     Cheese

Time 1h29m

Yield 2-4 serving(s)

Number Of Ingredients 13

1 tablespoon oil
1 tablespoon butter
1 medium onion, sliced
1 lb mushroom, cleaned and sliced
1 garlic clove, chopped
1 teaspoon thyme, chopped
salt and pepper
1/4 cup white wine or 1/4 cup broth
1 (4 ounce) package cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup mozzarella cheese, grated
1/4 cup parmigiano-reggiano cheese, grated

Steps:

  • Heat the oil and melt the butter in a pan.
  • Add the onion and cook until it starts to caramelize, about 20 minutes.
  • Add the mushrooms and sauté until they start to caramelize, about 20 minutes.
  • Add the garlic and thyme and sauté until fragrant, about a minute.
  • Season with salt and pepper.
  • Add the wine, deglazed the pan and cook until it has evaporated.
  • Puree 1/2 of the mushrooms in a food processor.
  • Mix the mushrooms, cream cheese, sour cream, mayonnaise, mozzarella and parmigiano reggiano and place in a baking dish.

MUSHROOM-AND-BACON DIP



Mushroom-and-Bacon Dip image

Just right for sharing, this rich, creamy dip -- made of mushrooms and bacon -- is always a hit.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4 cups

Number Of Ingredients 13

3 dried porcini mushrooms
1/2 cup boiling water
8 slices thick-cut bacon
1 large or 2 small leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, and washed well
4 garlic cloves, finely chopped
1 pound cremini, white, or shiitake mushrooms, cleaned and chopped, plus sliced mushrooms for garnish (optional)
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 1/2 teaspoons finely chopped fresh thyme
1 package (8 ounces) cream cheese, softened
2 cups sour cream (16 ounces)
3 tablespoons sliced scallions (dark-green parts only), plus more for garnish
Easy Waffle Chips, for serving (optional)

Steps:

  • In a small bowl, soak porcini in the boiling water until soft, about 20 minutes. Working over the bowl, lift out porcini, and squeeze out liquid. Coarsely chop porcini. Pour liquid through a fine sieve into another bowl, and reserve.
  • Cook bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Drain on paper towels. Pour off rendered bacon fat, reserving 1/4 cup. Wipe skillet clean. Coarsely chop bacon.
  • Return 3 tablespoons bacon fat to skillet. Add leek and garlic; cook over medium heat, stirring occasionally, until translucent, about 2 minutes. Add fresh mushrooms and porcini, then the salt and pepper. Raise heat to high; cook, stirring, until mushrooms are tender, 5 to 8 minutes. Add thyme; cook 2 minutes more. Transfer to a plate; let cool.
  • With an electric mixer, whisk cream cheese in a medium bowl until smooth. Gradually add sour cream; whisk until smooth. By hand, stir in mushrooms, three-quarters of the bacon, scallions, and 2 tablespoons porcini liquid. If necessary, add more porcini liquid to reach desired consistency.
  • Garnish dip with scallions and remaining bacon. If desired, cook sliced mushrooms in remaining tablespoon bacon fat in a medium skillet over medium heat, stirring occasionally, until golden brown, about 2 minutes. Scatter over dip. Serve with waffle chips if desired.

HOT CHEESY MUSHROOM DIP



HOT CHEESY MUSHROOM DIP image

Categories     Mushroom     Appetizer     Bake     Casserole/Gratin

Yield 2-4 people

Number Of Ingredients 13

• 1 tablespoon oil
• 1 tablespoon butter
• 1 medium onion (sliced)
• 1 pound mushrooms (cleaned and sliced)
• 1 clove garlic (chopped)
• 1 teaspoon thyme (chopped)
• salt and pepper to taste
• 1/4 cup white wine (or broth)
• 1 (4 ounce) package cream cheese (room temperature)
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup mozzarella (grated)
• 1/4 cup grated parmigiano reggiano (grated)

Steps:

  • 1. Heat the oil and melt the butter in a pan. 2. Add the onion and cook until it starts to caramelize, about 20 minutes. 3. Add the mushrooms and saute until they start to caramelize, about 20 minutes. 4. Add the garlic and thyme and saute until fragrant, about a minute. 5. Season with salt and pepper. 6. Add the wine, deglazed the pan and cook until it has evaporated. 7. Puree 1/2 of the mushrooms in a food processor. 8. Mix the mushrooms, cream cheese, sour cream, mayonnaise, mozzarella and parmigiano reggiano and place in a baking dish. 9. Bake in a preheated 350F oven until bubbling and golden brown on top, about 20-40 minutes.

MUSHROOM DIP



Mushroom Dip image

This dip contains cream cheese, mushrooms, shallot, garlic and cream of mushroom soup...combines to make a "dunk" dip. Posting for nutritional values. Serve warm with bread sticks wrapped in prosciutto.

Provided by Epi Curious

Categories     Vegetable

Time 20m

Yield 6 , 6 serving(s)

Number Of Ingredients 7

10 3/4 ounces condensed cream of mushroom soup
8 ounces cream cheese
1 cup white mushrooms or 1 cup portabella mushroom, fresh, chopped
1 shallot
1 garlic clove
2 teaspoons Tabasco sauce
salt and pepper

Steps:

  • Puree the garlic, shallot, mushrooms, salt and pepper in a food processor and then heat the puree in a large, heavy-bottomed pot over medium heat. Add the soup. When it's warm, slowly stir in the cream cheese and heat until it melts. Remove from heat; add the Tabasco and more salt and pepper if needed. Serve warm with prosciutto wrapped bread sticks or tortilla chips.

CARAMELIZED MUSHROOM AND ONION DIP



Caramelized mushroom and onion dip image

Make and share this Caramelized mushroom and onion dip recipe from Food.com.

Provided by Miraklegirl

Categories     Onions

Time 1h

Yield 1 dip

Number Of Ingredients 10

2 teaspoons vegetable oil
2 onions, chopped
3 cups mushrooms, quartered (about 8 oz)
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups light sour cream
1/3 cup light mayonnaise
1/4 cup chopped fresh chives or 1/4 cup parsley

Steps:

  • In nonstick skillet, heat oil over medium heat; add onions and cook, stirring occasionally, until softened, about 10 minutes.
  • Reduce heat to medium-low and cook, stirring often, until evenly golden, about 30 minutes.
  • Meanwhile, in food processor or using knife, finely chop mushrooms.
  • Add to pan along with garlic, parsley, salt and pepper.
  • Increase heat to medium-high; sauté until no liquid remains, 8 to 10 minutes.
  • Scrape into bowl; let cool.
  • Stir in sour cream, mayonnaise and half of the chives; transfer to serving bowl.
  • (Make-ahead: Cover and refrigerate for up to 3 days.) Sprinkle with remaining chives.

HOT KALE, SAUSAGE, AND MUSHROOM DIP



Hot Kale, Sausage, and Mushroom Dip image

This hearty recipe from TV chef Nikki Elkins contains a creamy Mornay sauce, which is made of milk, flour, and shredded or grated cheese. Pair the dip with tortilla chips or a toasted baguette for the perfect party snack.

Provided by Martha Stewart

Yield Makes 6 cups

Number Of Ingredients 15

5 tablespoons unsalted butter, plus more for baking dish
Coarse salt
2 small bunches curly kale (about 1 pound), stemmed and torn
1/2 pound spicy Italian sausage, casings removed
1 tablespoon olive oil
8 ounces button or cremini mushrooms, sliced
1 tablespoon sherry-wine vinegar
1/4 cup all-purpose flour
1 1/2 cups whole milk
1/2 cup heavy cream
1 1/2 cups finely grated Parmesan cheese
1 1/2 cups finely grated Gruyere cheese
1 teaspoon freshly grated lemon zest
1/2 teaspoon freshly ground black pepper
Tortilla chips or toasted baguette slices, for serving

Steps:

  • Preheat oven to 375 degrees; butter a 1 1/2-quart baking dish and set aside.
  • Bring a large pot of water to a boil over high heat; generously salt water and return to a boil. Add kale and cook until tender, 4 to 5 minutes. Drain and rinse under cold running water to cool. Squeeze water from kale until completely dry. Finely chop; you should have about 2 1/2 cups chopped kale. Transfer to a large bowl and set aside.
  • Place sausage in a large skillet and cook, stirring, until brown; drain fat from skillet and transfer sausage to a bowl with kale.
  • Melt 1 tablespoon butter and oil in skillet over medium-high heat. Add mushrooms and cook, stirring, until lightly brown and tender, about 5 minutes. Add vinegar to deglaze and transfer mushrooms to bowl with kale and sausage.
  • In a medium saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour and cook, whisking, until thick and bubbly, about 3 minutes. Whisk in milk and cream. Increase heat to medium-high; cook until mixture just begins to boil. Reduce heat to medium-low and simmer, whisking often, about 3 minutes. Remove from heat and stir in 1 cup Parmesan and 1 cup Gruyere; stir in lemon zest, 2 teaspoons salt, and pepper. Transfer cheese mixture to bowl with kale mixture and mix until fully combined.
  • Transfer kale mixture to prepared baking dish; top with remaining 1/2 cup Parmesan and Gruyere. Bake until heated through, about 25 minutes.
  • Preheat broiler. Transfer baking dish to broiler; broil until browned and bubbly, 1 to 2 minutes. Serve dip with tortilla chips or toasted baguette.

SAUSAGE AND MUSHROOM DIP



Sausage and Mushroom Dip image

This is a wonderful game day recipe hope you enjoy it as much as I do serve with bagel chips or hearty wheat crackers

Provided by Chef Rotenberry

Categories     Pork

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 lb Italian sausage (skin removed)
1 tablespoon oil
8 ounces fresh mushrooms (chopped or sliced)
1/2 cup onion (chopped)
1/2 cup red pepper (chopped)
8 ounces cream cheese
1/2 teaspoon Worcestershire sauce

Steps:

  • brown sausage & drain well.
  • cook next 3 ingredient in oil until tender.
  • stir in the cream cheese & Worcestershire sauce.
  • if dip is needed instead of spread add sour cream to desired consistency.
  • sliced mushrooms are nice in the pastry cups but the chopped is better in the dips and spread.

SMOKED GOUDA & WILD MUSHROOM DIP



Smoked Gouda & Wild Mushroom Dip image

From The Fresh Market, this is a tasty makeover of your typical spinach dip! You can use full-fat cream and cream cheese if you prefer.

Provided by FLKeysJen

Categories     Spinach

Time 20m

Yield 6 cups, 18 serving(s)

Number Of Ingredients 8

2 tablespoons butter
3 cups white mushrooms, stems removed and caps chopped (or portabella, shiitake or any wild mushrooms)
1 tablespoon garlic, minced
2 cups half-and-half cream
4 (8 ounce) packages reduced-fat cream cheese
3 cups smoked gouda cheese, shredded
2 cups spinach, roughly chopped
salt and pepper, to taste

Steps:

  • In medium saute pan, melt butter over medium heat and saute mushrooms and garlic until soft, about 6 to 8 minutes.
  • Remove from heat and set aside.
  • In medium saucepan, combine half & half, cream cheese and Gouda over low heat.
  • Stir constantly until ingredients have incorporated.
  • Add mushroom mixture and spinach to cheese mixture.
  • Season with salt and pepper and serve immediately with crackers, french bread rounds or fresh vegetables for dipping.

Nutrition Facts : Calories 218.7, Fat 17.3, SaturatedFat 10.7, Cholesterol 62, Sodium 416.7, Carbohydrate 6.3, Fiber 0.2, Sugar 3.6, Protein 9.9

CHORIZO MUSHROOM QUESO DIP



Chorizo Mushroom Queso Dip image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 6

1/2 tablespoon extra-virgin olive oil, a drizzle
1/2 pound Spanish or Mexican chorizo, diced or casings removed and crumbled
1/2 pound mushroom caps, quartered
1 pound Mexican melting cheese or Monterey Jack or Pepper Jack cheese, diced
1 bag corn tortillas or blue corn tortillas, any variety
2 scallions, thinly sliced

Steps:

  • Preheat oven 375 degrees F
  • Heat extra-virgin olive oil in small skillet over medium-high heat. Add the chorizo and saute until the brown and the fat is rendered. Stir in the mushrooms and cook until just tender, 6 to 7 minutes. Transfer to small casserole or baking dish, top with cheese and bake until bubbly. Remove from the oven, garnish with scallions and serve with chips for dipping.

THE MUSHROOM DIP



The Mushroom Dip image

This is not a dip for your mushrooms. It is a dip made from mushrooms. It's delicious! Serve with pita bread.

Provided by MonSaun

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 15m

Yield 4

Number Of Ingredients 8

1 pint fresh mushrooms
2 ounces chopped walnuts
3 tablespoons mayonnaise
1 tablespoon chopped garlic
2 teaspoons tahini
¼ teaspoon salt
¼ teaspoon ground black pepper
2 warm pita bread rounds

Steps:

  • Finely chop mushrooms in a food processor or blender; transfer to a bowl. Mix walnuts, mayonnaise, garlic, tahini, salt, and pepper with the mushrooms until evenly combined. Serve dip alongside pita bread.

Nutrition Facts : Calories 264.5 calories, Carbohydrate 19.7 g, Cholesterol 3.9 mg, Fat 18.8 g, Fiber 2.5 g, Protein 7.2 g, SaturatedFat 2.3 g, Sodium 344.3 mg, Sugar 2.1 g

MUSHROOM ONION DIP



Mushroom Onion Dip image

"My late mother-in-law was given this recipe when stationed in Hawaii in the early '60s. I've passed it out numerous times, and my husband requests it at least once a month!" Teresa Crawford - Indianapolis, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 3-1/2 cups.

Number Of Ingredients 7

2 packages (8 ounces each) cream cheese, softened
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup milk
1/4 cup dried minced onion
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic salt
Potato chips or assorted crackers

Steps:

  • In a large bowl, beat the cream cheese, soup and milk until blended. Add the onion, Worcestershire sauce and garlic salt; mix well. Refrigerate for at least 1 hour. Serve with potato chips.

Nutrition Facts : Calories 143 calories, Fat 13g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 329mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

HOT MUSHROOM DIP



Hot Mushroom Dip image

A great dip to make when you have friends over for a casual supper or to watch the game together on TV.

Provided by evelynathens

Categories     Cheese

Time 20m

Yield 3 cups

Number Of Ingredients 13

5 slices bacon
1/2 lb mushroom, sliced
1 medium onion, finely chopped
1 clove minced garlic
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
8 ounces cream cheese, cut into small pieces
2 teaspoons Worcestershire sauce
2 teaspoons soy sauce (Mushroom Soy would be great if you have it)
1/2 cup sour cream
assorted cracker
breadstick

Steps:

  • Fry bacon in a large skillet over medium heat until crisp.
  • Drain; reserving 2 tblsps of dripping in skillet.
  • Crumble bacon and set aside.
  • Add mushrooms, onion and garlic to dripping and cook over medium heat until tender and the liquid given off by the mushrooms has evaporated, about 6-8 minutes.
  • Mix in flour and salt and pepper.
  • Add cream cheese, Worcestershire Sauce and soy sauce.
  • Reduce heat to low and simmer until cheese is melted.
  • Remove from heat; stir in sour cream and bacon.
  • Serve warm.

WARM MUSHROOM & BACON DIP



Warm Mushroom & Bacon Dip image

Here's a quick but delicious dip for the holidays. I used Lipton Recipe Secrets Onion Soup Mix instead of Golden Onion Soup Mix because it's what was on hand. Personally, I doubled all the ingredients because I thought the soup mix was way too salty. I posted the recipe as written, but feel free to vary it to your tastes. I also added a little worcestershire pepper. Recipe courtesy of Best Recipes of the Great Food Companies.

Provided by AmyZoe

Categories     Pork

Time 35m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 9

6 slices bacon
1/2 lb mushroom, thinly sliced
2 medium garlic cloves, finely chopped
1 1/4 ounces Lipton Recipe Secrets onion soup mix (golden)
1/8 teaspoon pepper
8 ounces cream cheese, softened
8 ounces sour cream
parsley
bread or cracker

Steps:

  • In 10" skillet, cook bacon and remove and crumble.
  • Reserve 1 1/2 tablespoons drippings.
  • Add mushrooms and garlic to reserved drippings and cook over medium heat, stirring occasionally, 5 minutes or until mushrooms are tender and liquid is almost evaporated.
  • Add golden onion soup mix and pepper, then cream cheese and combine thoroughly.
  • Simmer, stirring constantly, until cream cheese is melted.
  • Stir in sour cream and bacon and heat through.
  • Garnish, if desired, with parsley and additional mushrooms and bacon.
  • Serve with bread or crackers.

Nutrition Facts : Calories 259.9, Fat 24, SaturatedFat 12.7, Cholesterol 55.9, Sodium 628.8, Carbohydrate 6.1, Fiber 0.6, Sugar 0.8, Protein 6.3

UNSTUFFED MUSHROOM DIP



Unstuffed Mushroom Dip image

Make and share this Unstuffed Mushroom Dip recipe from Food.com.

Provided by Mysterygirl

Categories     Vegetable

Time 25m

Yield 2 cups of dip, 4 serving(s)

Number Of Ingredients 7

1 lb white button mushrooms, diced
1 cup monterey jack cheese, shredded
1/4 cup bacon, finely crumbled or 1/4 cup imitation bacon bits
1/2 cup sour cream
1 teaspoon Worcestershire sauce
seasoned bread crumbs
4 drops hot sauce

Steps:

  • Combine the mushrooms, Monterey Jack cheese, and bacon.
  • Stir in the sour cream, blending well.
  • Blend in the Worcestershire sauce and hot sauce.
  • Place the mixture in a 1-quart casserole and top with the bread crumbs.
  • Bake at 350°F for 15 minutes or until the cheese has melted.
  • Place in a chafing dish and serve hot.
  • SUGGESTED DIPPERS: Tomatoes, bell peppers, chili peppers, breadsticks.

Tips:

  • Use a variety of mushrooms. This will give your dip a more complex flavor. Some good options include cremini, shiitake, and oyster mushrooms.
  • Sauté the mushrooms before adding them to the dip. This will help to bring out their flavor and make them more tender.
  • Use a good quality cheese. The cheese is one of the main ingredients in mushroom dip, so it's important to use a good one. A sharp cheddar or Gruyère cheese are both good options.
  • Season the dip to taste. You may want to add some salt, pepper, garlic powder, or onion powder to taste.
  • Serve the dip with a variety of dippers. Some good options include crackers, chips, vegetables, and bread.

Conclusion:

Mushroom dip is a delicious and easy-to-make appetizer that is perfect for any occasion. It's creamy, cheesy, and full of flavor. With a few simple ingredients and a little bit of time, you can make a delicious mushroom dip that your friends and family will love. So next time you're looking for a tasty and easy appetizer, give mushroom dip a try.

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