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.

STUFFED MUSHROOM DIP

Steps:

• Preheat the oven to 400 degrees F. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking up into bite-size pieces with a wooden spoon, until browned and almost cooked through, 3 to 4 minutes. Add the garlic and cook, stirring constantly, until softened, about 1 minute. Add in the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are soft and the moisture has evaporated, 8 to 10 minutes.
• Add the cream cheese and stir until melted, about 1 minute. Add the Parmesan and half-and-half and cook, stirring occasionally, until bubbly 2 to 3 minutes. Pour the mushroom mixture into a 1-quart ramekin. Mix the butter with the panko and parsley and sprinkle on top of the mushroom mixture. Bake until the bread crumbs are golden brown and the dip is bubbly around the edges, 15 to 20 minutes. Let sit for 10 minutes then serve with toasted, sliced baguette.

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 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 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:

• Saute mushrooms and onions in the butter in a large saucepan. Sprinkle with the flour and cook and stir until the flour is lightly browned. Add the milk and half of the sour cream and continue to cook and stir over low heat until the mushrooms are tender. Add the seasonings and remaining sour cream.
• Serve hot with crackers. Transfer to a fondue pot over low heat or a heat-proof dish on a warming tray.

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 MUSHROOM DIP

Steps:

• Fry bacon in large skillet over medium heat until crisp. Drain, reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside.
• Add mushrooms, onion and garlic to reserved drippings and cook over medium heat until tender and most mushroom liquid has evaporated, about 6-8 minutes.
• Mix in flour and pepper.
• Add cream cheese, Worcestershire and soy sauce. Reduce heat to low and stir until cheese is melted. Remove from heat.
• Stir in sour cream and bacon.
• Serve warm with assorted crackers or small sour dough bread slices.