Creamy Mushroom Dip
This dip is your new holiday appetizer. Trust me. It's earthy and cheesy flavors make it so unique and delicious. This is the perfect dip to serve up for the holidays and mix things up instead of the traditional charcuterie or baked brie. I made this dip the day before without baking it and refrigerated it over night. All I had to do was pop it in the oven for 20 minutes and serve. It was so easy!
Ingredients
- 24 oz White Mushrooms, Chopped Up
- 1/2 tsp Salt
- 1/2 tsp Onion Powder
- 3 Garlic Cloves, Minced
- 6 oz Low Fat Cream Cheese
- 1/2 cup Gruyere
- 1/2 cup Parmesan
- 1/3 cup Milk Any substitute such as almond milk or half and half is fine
- 2 tbsp Melted Butter
- 1/4 cup Breadcrumbs Panko or Original
Instructions
- Preheat oven to 400f.
- Spray non stick in a large nonstick skillet over medium-high heat. Add in your chopped mushrooms in 3 batches. You want them to cook until they have lost their moisture and are nice and brown. Mushrooms release alot of water during cooking so it's important to get that water out otherwise the texture of the mushrooms will be soggy.
- Once you've cooked all your mushrooms, add your garlic to the skillet and cook for 1 minute.
- Add all your mushrooms back to the skillet.
- Add your cream cheese, salt and onion powder in and mix until melted about 2 minutes.
- Add in your parmesan, gruyere and milk and mix well. Stir until bubbly about 2-3 minutes.
- While that's cooking, mix your melted butter and breadcrumbs together.
- Once your mixture is done cooking, pour it into a shallow baking dish. I used an 8 inch ceramic dish. Spread it evenly. Top with breadcrumb mixture.
- Bake for 15-20 minutes until your breadcrumb mixture is golden brown.
- Serve immediately with toasted baguette.