This creamy Mushroom Dip recipe features a blend of cream cheese, cottage cheese, aromatic herbs, parmesan, melty mozzarella, and meaty mushrooms, all baked to creamy, bubbly perfection.
Serve with crudites or crostini and impress dinner guests with an unforgettable appetizer!
Mushrooms tend to be one of those foods that people love or hate.
Me? I love mushrooms so much that I’ve incorporated them into savory oatmeal, vegan goulash, and the mushroom dish of the day: baked mushroom dip!
Picture sautéed mushrooms, onions, fragrant herbs, cream cheese, cottage cheese, parmesan, and mozzarella, all cozied up in a baking dish and baked until bubbly.
Sounds simple, right?
Well, it is – yet you’ll be rewarded with a rich and creamy concoction loaded with cheesy goodness and umami-rich flavors that looks and tastes like a gourmet chef created it.
Spread it on a slice of toasted baguette or dip in a crispy crudité, and you’ll understand why this dip is always the first to disappear at dinner parties!
Why You’ll Love This Recipe
Here’s why this mushroom dip recipe is a fungi-filled adventure worth taking:
- Creamy and flavorful. Sautéed mushrooms, onions, and herbs meld perfectly with a decadent blend of creamy, melty cheeses, creating a just plain delicious dip.
- Perfect party snack. This dip is a breeze to make on a whim for casual get-togethers or a lively soirée. Pair it with crudites, toasted baguette slices, or crispy crostini, and get ready to bask in the compliments!
- Make-ahead convenience. Planning ahead? No problem! This dip can be prepped ahead and baked when you’re ready. It’s my secret weapon for stress-free entertaining.
Ingredient Overview
Here are all the ingredients you’ll need:
Let’s break down everything necessary to whip up this cheesy dip:
- Olive oil – For sautéing the onions and mushrooms.
- Onion – Brings an aromatic, savory flavor base to the dip.
- Mushrooms – The star of the show! Feel free to get creative with your mushroom selection. Using a variety of fresh mushrooms, such as cremini, button, portobello, or shiitake, adds depth and complexity to your dip.
- Fresh thyme leaves – Adds a subtle fragrant, herbaceous element. You can also use oregano here.
- Cream cheese – Provides a rich, velvety texture and tanginess.
- Cottage cheese – In this recipe, cottage cheese replaces sour cream and/or mayonnaise, which dip recipes often call for. Opt for 2% or 4% cottage cheese, as the slightly higher fat content contributes to creamier results.
- Parmesan cheese – Select a block of high-quality parmesan to enhance the dip’s overall richness.
- Garlic powder – Adds robust garlic flavor without the need for chopping. However, you can also use 1-2 freshly minced garlic cloves here. In this case, sauté the garlic with the onions and mushrooms.
- Shredded Mozzarella – Provides a gooey, stretchy cheesiness that binds all the ingredients together and adds an extra layer of flavor.
How to Make Mushroom Dip
Below is an overview of the instructions for making the perfect creamy mushroom dip. For the full recipe, including ingredient measurements, scroll to the recipe card below:
Step 1. Sauté.
Heat oil in a skillet over medium heat. Add the sliced onions and sauté until translucent. Add the mushrooms and thyme leaves, and sauté until lightly browned.
Step 2. Blend.
Blend the cream cheese and cottage cheese using a food processor or in a bowl with an immersion blender until smooth. If using a food processor, transfer the mixture to a bowl.
Step 3. Combine.
Add the parmesan cheese and garlic powder and mix well. Then fold in the mushroom mixture and 3/4 cup of the Mozzarella.
Step 4. Assemble.
Spread the mixture evenly in an au gratin baking dish and sprinkle the remaining mozzarella over the top.
Step 4. Bake.
Bake in the preheated oven at 375F for about 25 minutes or until bubbling around the edges. If desired, place the dish under the broiler for a few minutes at the end of cooking until the cheese is golden.
Remove the mushroom dip from the oven and let it rest before serving.
Recipe Tips and Variations
Keep these expert tips and customization ideas in mind to ensure your mushroom dip is the best:
- Avoid nonfat or low-fat cream cheese – These varieties can compromise the cohesiveness of the dip, resulting in a less smooth and creamy finish.
- Adjust the seasonings as you go – Remember, you can always add more herbs or spices to amp up the flavor, but fixing an overly seasoned dish is not easy. I don’t add salt to this dip because the ingredients are already salty enough. If you wish, you can season it with salt and cracked pepper to taste before baking.
- Add vegetables – Such as spinach, artichoke hearts, roasted red peppers, or sun-dried tomatoes to bring extra color, texture, and flavor to the dip.
- Incorporate meat – To add depth of flavor and a protein boost, consider folding cooked bacon, crumbled sausage, diced ham, lump crab meat, or shredded chicken into your dip before baking.
- Experiment with different cheeses – Don’t have mozzarella on hand? Replace it with any cheese that melts well, such as Gouda, provolone, or sharp white cheddar. No Parmesan? Try aged Asiago, feta, or a sprinkle of blue cheese for a tangy kick.
Serving Suggestions
Make the most of your cottage cheese dip with these mouthwatering serving suggestions:
- Enjoy as a dip with crunchy vegetables like carrot sticks, cucumber slices, bell pepper strips, and cherry tomatoes. Or, try toasted baguette slices, crostini, pita chips, naan flatbread, or tortilla chips.
- Spread it on a sandwich or wrap for a gourmet upgrade.
- Dollop it on top of baked potatoes for a creamy and comforting side dish.
- Use it as a filling for stuffed mushrooms or peppers.
- Toss cooked pasta with the dip and a splash of the pasta cooking liquid to create a creamy sauce.
- Serve it as a flavorful condiment alongside grilled meats or roasted vegetables.
- Spread the dip inside an omelet before folding it for a decadent breakfast or brunch option.
Making Ahead and Storing
Making it ahead: You can prep the dip up to a day in advance. Cook the onion and mushroom mixture, combine the cream cheese, cottage cheese, parmesan, and garlic, and shred the mozzarella cheese. Refrigerate everything separately in airtight containers until you’re ready to assemble the dip in a baking dish and pop it in the oven.
Storing: This dip tastes best fresh out of the oven. But you can transfer any leftovers to an airtight container and store them in the refrigerator for 2-3 days. Gently reheat the dip in the microwave or oven, stirring occasionally, until evenly heated. Freezing is not recommended.
More Appetizer Recipes
Here are a few other healthy appetizer recipes for you to try:
- Creamy Baba Ganoush
- Caprese Appetizer Tray
- Goat Cheese and Mushroom Crostini
- Roasted Eggplant Dip with Feta Cheese
Cottage Cheese Mushroom Dip Recipe
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Equipment
- Food Processor (or blender)
Ingredients
- 1 Tbsp olive oil
- ½ medium onion (thinly sliced)
- 1 cup diced brown or white mushrooms (about 5-6 large mushrooms)
- ¼ tsp chopped fresh thyme leaves (from about 2 thyme sprigs)
- 8.8 ounces (250 grams) cream cheese (about 1 cup and a bit, at room temperature)
- 1 cup cottage cheese
- ⅓ cup grated parmesan cheese
- ½ tsp garlic powder
- 1 cup shredded Mozarella cheese (divided)
Instructions
- Heat the oil in a skillet over medium heat. Add the onions and cook, stirring occasionally, until translucent, for about 3 minutes.1 Tbsp olive oil, ½ medium onion
- Add the mushrooms and thyme leaves. Cook, stirring, until lightly brown for about 4-5 minutes. Set aside.1 cup diced brown or white mushrooms, ¼ tsp chopped fresh thyme leaves
- Mix the cream cheese with cottage cheese using a food processor or an immersion blender until smooth. If using a food processor, transfer the mixture to a bowl.8.8 ounces cream cheese, 1 cup cottage cheese
- Add the parmesan cheese and garlic powder and mix until combined. Then fold in the mushroom mixture and ¾ cup of shredded Mozzarella cheese. Transfer to a 4-cup gratin dish. Smooth out the top and sprinkle with the remaining ¼ cup of shredded mozzarella.⅓ cup grated parmesan cheese, ½ tsp garlic powder, 1 cup shredded Mozarella cheese
- Bake in a preheated oven at 375F for about 25 minutes until bubbling around the edges. Optionally, put it under the broiler at the end of cooking for about 2 to 3 minutes until the cheese is golden.
- Take the mushroom dip out of the oven and let it sit out for 10 minutes before serving.
The nutrition facts are an estimate. Variations in ingredient brands, portion sizes, or substitutions can affect the final nutritional values. For the most accurate information, please use a nutrition calculator or consult with a healthcare provider. Always ensure that each of the ingredients is allowed in your diet.
Meet Maria
Maria Ushakova is a holistic nutritionist and food blogger. She focuses on developing easy recipes using real food ingredients. She believes that healthy food is delicious and anyone can learn how to cook it. Maria’s work has appeared on numerous popular websites as well as in print.
This looks absolutely amazing and I can’t wait to make it. I have a quick question. Could I replace the cream cheese with soft goat cheese?
@Andrea, I’ve never tried it but I think it might work. Let me know if you try it. However, it will impact the flavor as goat cheese has a different taste but it works well with mushrooms.
I made this dip for Mother’s Day brunch! It was so good!