Ingredients
8 oz (225g) cream cheese, softened
1 cup sour cream
1/2 cup mayonnaise
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups finely chopped mushrooms (button or cremini work best)
1 small onion, finely diced
3 cloves garlic, minced
1/4 cup unsalted butter
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon paprika (optional, for a smoky flavor)
Salt and pepper to taste
1/4 cup fresh parsley, chopped (plus more for garnish)
Bread, crackers, or veggie sticks for serving
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish (8×8-inch or similar).
Cook Mushrooms:
Heat butter in a large skillet over medium heat.
Add the chopped mushrooms and onion. Sauté for 5–7 minutes, until softened and most of the liquid from the mushrooms has evaporated.
Add garlic, thyme, Worcestershire sauce, paprika, salt, and pepper. Cook for an additional minute. Remove from heat and let cool slightly.
Mix the Base:
In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, 1 cup mozzarella, and Parmesan cheese.
Stir in the cooked mushroom mixture and parsley until well combined.
Assemble the Dip:
Spread the mixture into the prepared baking dish.
Sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the top.
Bake:
Bake in the preheated oven for 20–25 minutes, or until the dip is bubbling and golden on top.
Garnish and Serve:
Remove from oven and let cool for a few minutes.
Sprinkle with fresh parsley for garnish.
Serve warm with bread, crackers, or veggies for dipping