Hot Mushroom Dip Recipes

SOUR CREAM MUSHROOM DIP

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat the butter in a skillet over medium heat. Stir in the mushrooms and onion; cook and stir until the mushrooms have softened and the onion is translucent, about 7 minutes. Stir in the spinach, parsley, garlic salt, and pepper. Continue cooking until the spinach has wilted, about 3 minutes. Remove from heat and stir in 1/2 cup of Cheddar cheese. Cool for 5 minutes. Stir in the sour cream, then spread mixture into an 8x8-inch baking dish. Sprinkle 1 cup of Cheddar cheese on top.
• Bake in the preheated oven until the cheese has melted, about 20 minutes.

WARM MUSHROOM SPREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt the butter in a skillet over medium heat. Stir in the mushrooms and onion, and cook until tender. Sprinkle with the flour. Reduce heat to low, and continue cooking 5 minutes. Mix in sour cream and lemon juice, and season with salt and pepper. Transfer to a small casserole dish, and top with Parmesan cheese.
• Bake 15 minutes in the preheated oven, until bubbly.

HOT MUSHROOM AND PEPPERONI PIZZA DIP

Steps:

• Preheat oven to 180C/350F.
• Heat a non stick fry pan over high heat.
• Add the diced pepperoni and fry for 1 minute until it starts to brown.
• Then add the onions and sauté for 1 minute. Then add the mushrooms and cook for 30 seconds.
• Remove onion mixture from the fry pan and place onto a plate with a paper towel (to drain the excess fat).
• Combine the Base ingredients in a bowl and mix until smooth and combined.
• Spread the Base in a 20 cm / 8 inch base with a 24 cm / 9 inch rim pie dish.
• Spread the pizza sauce over the Base, then sprinkle with the onion mixture.
• Sprinkle over the tasty cheese, then the mozzarella cheese.
• Place sliced pepperoni over the cheese.
• Bake in the oven for 15 to 20 minutes, until golden brown and bubbling. Check it at 15 minutes.
• Serve immediately with Garlic Toast.

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 CHEDDAR-MUSHROOM SPREAD

Steps:

• In a large bowl, combine the mayonnaise, cheeses, mushrooms and dressing mix. Spread into a greased 9-in. pie plate. , Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Sprinkle with parsley. Serve with crackers.

HOT SPINACH DIP WITH MUSHROOMS

Steps:

• Put the spinach in a large microwave-safe bowl; cover with plastic wrap and pierce a few times to vent. Microwave until it starts wilting, about 4 minutes. Uncover and stir, then microwave until completely wilted, about 2 more minutes. Transfer to a colander and rinse under cold water; squeeze dry and set aside.
• Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onion, poblanos and 1/2 teaspoon each salt and pepper and cook, stirring, until the onions are translucent, about 4 minutes. Add the mushrooms and cook, stirring, until tender, about 5 minutes. Reduce the heat to medium; add the garlic and flour and stir until incorporated, about 2 minutes.
• Gradually stir in the chicken broth and bring to a simmer. Add the sour cream and cook, stirring, until the liquid thickens, about 5 minutes. Remove from the heat and stir in all but a few tablespoons of the gruyere, then stir in the muenster and cilantro. Transfer to a food processor and add the spinach; pulse until finely chopped.
• Preheat the oven to 400 degrees F. Spread the dip in a 1-quart baking dish and sprinkle with the reserved gruyere. Transfer to the oven and bake until the cheese melts, about 6 minutes. Serve with bread.

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.

HOT CREAMY MUSHROOM AND SPINACH DIP

Steps:

• Preheat the oven to 350°F.
• Heat the butter in a skillet over medium-high heat. Stir in the mushrooms and onions, and sauté until the mushrooms have softened and browned and the onion is translucent, and any liquid that has been released is evaporated, about 7 minutes. Stir in the spinach, season with salt and pepper and continue cooking until the spinach has wilted, about 3 minutes. Stir in the goat cheese until it is melted and blended evenly into the vegetables. Stir in the sour cream, then spread the mixture into a shallow 3 or 4 cup baking dish.
• Bake until the dip is bubbling and hot, 15 to 20 minutes.

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.