Tasty stuffed mushroom dip recipe

Our favorite thing to do is to reimagine our favorite foods into yummy dips. This time we turned to appetizers and created a stuffed mushroom dip, with the creamy spinach and artichoke base, layered with seasoned mushrooms and topped with melty cheese. You’re going to want to dip in over and over again.

Now let’s get right to the good stuff…

how to make stuffed mushroom dip

INGREDIENTS:

Gather your ingredients and get ready to make this amazing dip, good enough to eat as a meal. This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

• ½ cup frozen spinach (thawed)
• ½ cup jarred artichoke hearts
• ¼ c grated parmesan
• 1 tsp garlic powder
• 1 tsp onion powder
• 8 oz cream cheese softened
• ½ c sour cream
• ¼ c mayo
• hot sauce (optional)
• 2 c mozzarella cheese
• 12Tbsp butter
• 2 cloves garlic minced
• 1 tsp fresh thyme
• 16 to 20 oz white mushrooms diced
• Salt & pepper to taste

ingredient information:

• Garlic: Fresh garlic is always best, but you can also use pre-minced garlic from a jar or even garlic paste if you don’t want to take the extra time for chopping.
• Cream cheese: We prefer using Philadelphia brand cream cheese for this dip, though any brand will work. If you haven’t had a chance to leave it out to soften, just pop it in the microwave for about 20 to 30 seconds.
• Sour cream: Our favorite brand of sour cream is Daisy for both the flavor and texture. You should use your favorite. This can also be swapped out for Greek yogurt.
• Mozzarella cheese: Mozzarella cheese has a mild flavor and is perfect in dips. It melts beautifully for that perfect cheese pull. Because of its gentle flavor it also pairs well with other cheeses and compliments so many foods.
• Spinach: We used frozen spinach for this recipe, but you can also replace it with fresh spinach that has been chopped, blanched and drained. If you use fresh spinach, double the amount used prior to cooking. If you soften the spinach ahead of time, the cook time remains the same.
• White mushrooms: White mushrooms are also often called button mushrooms. They have a mild flavor and let other flavors shine. Other mushroom types you can use in this recipe include Cremini (Baby Bella), Shitake, or Portabella. Each will offer it’s own distinct flavor to the dish.

instructions:

Stick around to the end, and I’ll tell you how I made simple homemade bread crumbs.

1. Preheat oven to 375 degrees.
2. Once spinach is thawed, squeeze out extra liquid and place it in a mixing bowl.
3. Drain the artichoke hearts and chop them up. Then place them in the bowl with the spinach.
4. Now place the softened cream cheese, parmesan, sour cream, garlic powder, onion powder, mayo, ½ cup mozzarella and hot sauce (if desired) into the mixing bowl. Thoroughly mix together with a spatula.
5. Spread the mixture into the bottom of a deep dish pie plate or 9×9 baking dish.
6. In a skillet over medium heat, melt the butter. Then add the diced mushrooms, minced garlic, thyme and salt & pepper to taste. Saute until tender. *Do not overcook since this will go in the oven and cook again.
7. Allow the mixture to cool slightly and then layer on top of the cream cheese mixture.
8. Take the remaining mozzarella cheese and sprinkle it on top.
9. Place in the heated oven and bake for approximately 25 to 30 minutes until cheese is melted and bubbly.
10. Finish under the broiler for 1 minute.

my recipe tips

• Cheese placement: Usually I’ll cover the entire top of a dip with cheese, but this time I left the edges uncovered so that you can see the beautifully sauteed mushrooms.
• Cheese options: We chose to use mozzarella in this recipe for it’s mild flavor and meltiness (is that a word?). Other cheeses that would also work include Provolone, Monterey Jack, Fontina, Havarti, or Gouda. Another option is to bake the dip without adding the cheese and then place a ball or two of burrata on top and split it open to finish.
• Season generously: Be sure to season all parts of this dip during preparation. We found that we hadn’t added enough salt to the creamy base.
• Using dried herbs: If you don’t have access to fresh thyme, feel free to use dried thyme or even Italian seasoning instead. You will want to use about 1/2 as much since the flavor of dried herbs is stronger.
• Preparing garlic: Fresh garlic is totally worth the effort, but I hate mincing it. Instead, I’ve gone to using this little gadget that you just rock back and forth for the perfect fresh minced garlic.

recipe video

🍽️ serving ideas

There are lots of things that you can dip into this delicious mushroom dip, but our favorite is some toasted crusty garlic bread. I have the perfect recipe that you can check out HERE. You can also just use chunks of rustic bread, crackers, store made toasties, bagel chips, pita, flatbread or even tortilla chips.

If you’re having a get together with lots of appetizers, this dip recipe is great alongside this roasted tomato and burrata dip or this fried dill pickle dip. Then there will be a little something for everyone.

do we have a preferred cream cheese brand?

Yes!!! I understand that this is a personal preference, but I always use Philadelphia cream cheese (even though Philly is our sports rival here in Pittsburgh). There’s just something about the taste. That being said, any cream cheese brand will work just fine. So, stick with your favorite brand when making this dip.

recipe notes

• Tips: Check out my recipe tips above to help you get the best results for this super yummy dip.
• Storage: Keep leftovers (if you even have any) covered in plastic wrap or in an airtight container in the fridge for up to 3 to 4 days. I don’t recommend freezing this dip, as it may affect the texture.
• Dip prep: You can make this dip ahead, with the exception of baking. I would hold off on this until just before time to serve the dip for best results.
• Reheat: You can use the microwave, air fryer or oven to reheat this dip. My preference is to place it back in the oven until warmed through and the cheese is melty. Whatever method you decide to use, keep a close eye so that the dip does not become overworked or even burnt.