Best 6 Hot Mushroom Dip Recipes

HOT MUSHROOM DIP

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.

HOT CHEESY MUSHROOM DIP

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.

HOT MUSHROOM AND BACON DIP

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.

HOT KALE, SAUSAGE, AND MUSHROOM DIP

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.

HOT CHEESY MUSHROOM DIP

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.

HOT MUSHROOM DIP

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.