Ingredients
- 16 oz mushrooms (chopped)
- 8 oz cream cheese (softened)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté the mushrooms: In a skillet, heat the olive oil over medium heat. Add the chopped mushrooms and a pinch of salt, allowing them to sauté for about 5-7 minutes until they’re golden and tender. Stir in the minced garlic and thyme, cooking for an additional minute until fragrant.
- Mix cream cheese: In a mixing bowl, combine the softened cream cheese with salt and pepper. A hand mixer or fork is helpful for achieving a creamy consistency.
- Fold together: Once the mushrooms have cooled slightly, fold them into the cream cheese mixture until well combined.
- Garnish and serve: Transfer the dip to a serving dish, sprinkle with fresh parsley, and serve warm with crackers, toasted bread, or veggie sticks.
Notes
For a vegan version, consider using non-dairy cream cheese. Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Sautéing
- Cuisine: American
- Diet: Vegetarian