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The Best Creamy Hot Cheesy Mushroom Dip Recipe

Indulge in the ultimate starter with my Hot Cheesy Mushroom Dip recipe. This creamy dip is bursting with the combination of baby spinach, stringy mozzarella, and rich parmesan cheese. Whether you’re planning a cosy movie night or hosting a lively party, this dip is the perfect accompaniment to chips and crisps. Served warm, it’ll disappear quickly!

Cheesy Dip in a white dish surrounded by nachos and vegetables.

What Makes This Recipe Great!

  • Super Easy to Make – With simple ingredients and straightforward steps, our Hot Cheesy Mushroom Dip is a breeze to make. Spend less time in the kitchen and more time enjoying the deliciousness with your guests or during your movie marathon.
  • Crowd-Pleasing Versatility: Whether it’s movie night or a party, this dip is a sure-fire hit. This dip appeals to a wide range of tastes, making it a versatile option that will satisfy everyone’s cravings.
  • Packed With Flavour: Our Hot Cheesy Mushroom Dip combines sautéed mushrooms, cheeses and spinach for a mouth-watering flavour combination that will keep you coming back for more.

About This Recipe – In More Detail

With the earthy flavours of sautéed mushrooms and leek blended with the creamy, melted cheeses, I have created a crowd-pleasing dip that will have everyone reaching for more.

What sets this Hot Cheesy Mushroom Dip apart is the inclusion of fresh baby spinach, adding a vibrant element to the mix. This hot cheesy dip is not only a treat but also an indulgence that you can enjoy with your the whole family.

Why not serve it up with some other dips? You can try Easy to Make Guacamole or a Creamy Cheese Dip For Nachos. Cold Roasted Garlic Dip with sour cream works well for parties and game day too.

And, if you love mushroom recipes, check out these Creamy Chicken Drumsticks next!

Cheesy Mushroom dip surrounded by vegetables, nachos and bread.

Equipment Needed

  • Large Frying Pan – A sturdy frying pan or skillet for sautéing the mushrooms, onions, and leeks.
  • Blender or Food Processor – To blend the sautéed ingredients into a chunky texture, creating a perfect base for the dip.
  • Stove or Cooktop – For cooking and heating the dip ingredients.
  • Grill/Broiler – To melt and brown the cheese on the top.
  • Serving Bowl – A heat-safe bowl to transfer and serve the dip. Make sure it’s large enough to accommodate the quantity you’re making.
  • Optional – Small slow cooker, warming tray, or fondue set if you prefer to keep the dip warm for an extended period of time during your gathering.

Ingredients

A labelled photo of all the ingredients needed to make Hot Cheesy Mushroom Dip.
  • Butter – Adds richness and enhances the flavours of the sautéed mushrooms and other ingredients. You can use salted or unsalted butter here.  If you’d prefer, you can also choose to use olive oil as a substitute.
  • Fresh Baby Spinach – Provides vibrant colour, texture, and a dose of nutrition to the dip. You can use frozen spinach but be sure to defrost it first and strain it well to remove any residual liquid.
  • Garlic – Infuses the dip with aromatic flavours, adding depth to the overall taste. You can use regular garlic or choose roasted garlic instead.
  • Fresh Mushrooms – Choose from varieties like closed-cup white mushrooms, chestnut mushrooms, white button mushrooms or a mix of wild mushrooms for a range of mushroom flavours and textures, the type of mushroom you choose is up to you. Be aware that varieties like Porcini mushrooms have a strong flavour, which can overwhelm the dip.
  • Onion – Adds a sweet and savoury undertone that complements the mushrooms and cheeses. You can use white, brown or red onion depending on your preferences.
  • Leek – Provides a mild onion-like flavour and a touch of subtle sweetness to enhance the overall taste.
  • Double Cream (heavy cream) – Contributes to the luxurious creaminess of the dip, making it rich and indulgent.
  • Parmesan – Infuses a distinct nutty and salty flavour, adding depth to the dip.
  • Mozzarella – Melts beautifully, creating a creamy and stretchy texture while adding a mild, milky flavour. I use cooking mozzarella here as it doesn’t contain as much liquid, which could make the dip a little runny. If you want to use fresh Mozzarella, chop it into small chunks and leave it to drain for a couple of hours in a strainer over a bowl to remove some of the liquid.
  • Sea Salt and Black Pepper – Season to taste, enhancing the overall flavours of this delicious dip. Remember the butter (if using salted) and cheeses already contain salt, so if this is meant for families, I would recommend using caution with how much you choose to add.

Variations

If you want to customise your cheesy mushroom dip, here are a few suggestions to try out.

  • Bacon Mushroom Dip: Add cooked and crumbled bacon to the dip for a smoky twist. The combination of bacon and mushrooms adds another layer of flavour.
  • Spicy Mushroom Dip: For those who enjoy a kick of heat, incorporate some diced jalapeños or a pinch of cayenne pepper to give the dip a spicy element. Adjust the amount based on your preference for spiciness.
  • Herbed Mushroom Dip: Enhance the dip’s flavour by adding a variety of fresh herbs such as chopped parsley, thyme, or rosemary. The fresh herb flavour will add a refreshing and aromatic touch to the dip.
  • Mushroom Artichoke Dip: Incorporate chopped artichoke hearts into the dip for added texture and a slightly tangy flavour.

Step-By-Step Guide – How To Make Hot Cheesy Mushroom Dip With Spinach

Step 1: Prepare the vegetables

  • Slice the mushrooms, leek, and onion.
  • Crush the garlic cloves.

Step 2: Melt the butter

  • In a pan over medium heat, melt the butter.

Step 3: Sauté the onions and leek

  • Add the sliced onions and leek to the pan and fry until they become soft and translucent.
A hand is chopping the vegetables to make the mushroom dip.
A hand is stirring the leek and onion that is in a frying pan, using a wooden spoon.

Step 4: Add the garlic

  • Add the crushed garlic to the pan and sauté for a little longer, stirring it through.

Step 5: Add the mushrooms

  • Add the sliced mushrooms to the pan and continue to fry until they are cooked and soft.

Step 6: Transfer to a blender

  • Remove the sautéed mixture from the heat and transfer it to a blender or food processor.

Step 7: Blend the mixture

  • Blend the mixture until it reaches a chunky texture. If you want a chunkier dip, blend for less time. 
A hand is using a wooden spoon to stir the ingredients in a frying pan.
A hand is holding a blender container with the blended dip ingredients inside it.

Step 8: Return to the pan

  • Return the blended mixture to the frying pan over a low to medium heat.

Step 9: Add the spinach

  • Add the fresh baby spinach to the pan and mix the leaves through until they wilt.

Step 10: Add the cheeses

  • Add the grated Parmesan and 40g of Mozzarella cheese to the pan, stirring until melted and smooth.
A hand is adding a bowlful of baby spinach leaves to the hot mushroom dip.
An overhead view of a frying pan with the fried ingredients and piles of mozzarella and parmesan cheese sitting on top.

Step 11: Season and add cream

  • Season with salt and pepper to taste.
  • Pour in the double cream, stirring gently to combine.

Step 12: Transfer to an oven-proof dish

  • Transfer the dip to an oven-proof dish.
A frying pan that has had the cream poured into it over the rest of the ingredients.
A hand is stirring the cheesy mushroom dip in a frying pan with a wooden spoon.

Step 13: Add more cheese and grill

  • Sprinkle the remaining Mozzarella cheese over the top of the dip.
  • Place the dish under a grill (broiler) to melt and turn the Mozzarella golden brown.

Step 14: Serve immediately

  • Serve the dip immediately while it is still warm.
A hand is sprinkling the top of the dip with extra Mozzarella cheese ready for the grill.

Serving Suggestions

  1. Nachos and Tortilla Chips: Serve the mushroom dip with a side of crispy nachos or tortilla chips. The combination of the warm, cheesy dip with the crunchy texture of the chips creates a lovely contrast.
  2. Crusty Bread and Crackers: Provide a variety of bread options such as sliced baguette, breadsticks, crackers or toasts for dipping into the creamy mushroom dip. The different textures and flavours of the bread products compliment the richness of the dip.
  3. Vegetable Crudité: Offer a colourful array of fresh vegetable sticks like carrots, celery, bell peppers, and cherry tomatoes. The freshness of the vegetables provides a refreshing balance to the creamy and cheesy dip.
  4. Stuffed Mushrooms: Use the mushroom dip as a filling for stuffed mushrooms. Remove the stems of large Portobello mushrooms, fill them with the dip mixture, sprinkle with additional cheese, and bake until tender. It’s a creative way to enjoy the dip within a different presentation.
  5. Pita Bread or Flatbread: Cut pita bread or flatbread into triangles or wedges and toast them until crispy. The sturdy nature of these bread options makes them perfect for scooping up the warm and gooey dip.
  6. Party Platter: Create a party platter with a combination of the above suggestions, including nachos, bread, crackers, vegetables, and stuffed mushrooms. This allows guests to choose their preferred dippers and enjoy the dip in various ways.
A side view of the cheesy dip in a white dish on a bed of vegetables and nachos.

FAQ

What type of mushrooms should I use in Mushroom dip?

You can use closed-cup white mushrooms, chestnut mushrooms, or even a mix of wild mushrooms. Avoid strongly flavoured mushrooms like Porcini, as they can overpower the other flavours in the dip.

Can I use frozen spinach instead of fresh spinach for this dip?

Yes, you can use frozen spinach. Be sure to thaw it completely and squeeze out any excess water before adding it to the dip.

Can I reheat mushroom dip?

Absolutely! You can make the dip ahead of time and gently reheat it in the oven when ready to serve. However, note that the consistency may slightly alter upon reheating.


Pro Tips and Guidance

  • Don’t Overcook the Dip: When adding the cream to the mushroom mixture, be careful not to overcook the dip. Overcooking may cause the cream to curdle or separate. Remove the dip from the heat source as soon as all the ingredients are combined and heated through.

  • Customise with Additional Ingredients: Feel free to experiment with additional ingredients to personalise the dip to your liking. You can add cooked bacon, jalapenos, or even a pinch of your favourite herbs or spices to elevate the flavours.

  • Choose Quality Cheeses: Choose good-quality mozzarella and Parmesan cheeses for the best flavour and melting properties. Freshly grated cheeses typically yield superior results compared to pre-packaged grated options and aged cheese gives a deeper flavour.

  • Serve Immediately or Keep Warm: The dip is best enjoyed when warm and gooey. Serve it immediately after preparing, or if serving over an extended period, use a small slow cooker, warming tray, or fondue set to keep it warm and maintain the desired consistency.
A hand taking a scoop of dip with a nacho.

Storage and Reheating Instructions

Storage: Store any leftover dip in an airtight container. Refrigerate the dip promptly after it has cooled down to room temperature. The dip can be stored in the fridge for up to 3-4 days.

Freezing: While it’s best to consume the dip fresh, you may freeze it for later use. Transfer the dip to a freezer-safe container. The cheesy mushroom dip can be frozen for up to 2-3 months. Note that the consistency and texture may alter slightly upon reheating.

Reheating : To reheat the refrigerated dip, cover the dish with foil and place in the oven until it is heated through thoroughly.

  • If the dip was frozen, thaw it overnight in the fridge before reheating.
  • For frozen dip, defrost the dip in the fridge overnight in an oven-safe dish before placing it in the oven to reheat as before.

Note: It’s important to exercise caution while reheating and ensure that the dip reaches a safe internal temperature before serving.


Check Out These Other Dip Recipes

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4 ingredient Guacamole

Super quick to make and healthy to boot. A sure crowd-pleaser.

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Nacho Cheese Dip

Great for movie nights with a big bowl of nachos.

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Spicy Chilli Mayo

Made with spicy jalapeno peppers. Serve it as a dip or sauce.

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Overhead view of the Hot cheesy mushroom dip on a bed of vegetables and nachos.

The Best Creamy Hot Cheesy Mushroom Dip Recipe

5 from 10 votes
A deliciously easy dip to make, filled with mushrooms and fresh spinach. We add in Parmesan and Mozzarella cheese to take you to cheesy Heaven with this dip! Perfect served hot, at parties or movie nights.
Print Recipe Pin Rate Save
Course: Appetizer, dip, Side Dish, starter
Cuisine: American, British
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6
Calories: 253kcal

Ingredients
 
 

  • 30 g Butter
  • 1 Onion
  • 1 Leek
  • 250 g Mushrooms
  • 2 Cloves of Garlic
  • 100 g Fresh Baby Spinach
  • 50 g Parmesan, grated
  • 80 g Mozzarella, grated
  • 200 ml Double Cream

Instructions

  • Slice the mushrooms, leek, and onion. Crush the garlic cloves.
  • In a pan over medium heat, melt the butter.
  • Add the sliced onions and leek to the pan and fry until they become soft and translucent.
  • Add the garlic and sauté for a little longer, stirring it through.
  • Add the sliced mushrooms and continue to fry until they are cooked and soft.
  • Remove the sautéed mixture from the heat and transfer it to a blender or food processor.
  • Blend the mixture until it reaches a chunky texture.
  • Return the mixture to the frying pan over a low to medium heat.
  • Add the fresh baby spinach to the pan and mix the leaves through until they wilt.
  • Add the grated Parmesan and 40g of Mozzarella cheese, stirring until melted and smooth.
  • Season with salt and pepper to taste.
  • Pour in the double cream, stirring gently to combine.
  • Transfer the dip to an oven-proof dish.
  • Sprinkle over the rest of the Mozzarella cheese and place under a grill.
  • Grill the dip until the Mozzarella on top melts and browns.
  • Serve the dip immediately while it is still warm.

Recipe Notes

 
  • Don’t Overcook the Dip: Be cautious when adding the cream to the mushroom mixture to avoid overcooking. Removing the dip from heat as soon as all ingredients are combined helps prevent curdling or separation.
  • Customize with Additional Ingredients: Feel free to personalize the dip by adding diced onions, minced garlic, or your favourite herbs and spices to enhance the flavours.
  • Serve Immediately or Keep Warm: Enjoy the dip while warm and gooey. Serve it immediately after preparation or use a small slow cooker, warming tray, or fondue set to keep it warm and maintain its desired consistency for extended periods.
  • Storage: Store any leftover dip in an airtight container and refrigerate promptly. The dip can be refrigerated for up to 3-4 days. If freezing, transfer it to a freezer-safe container and freeze for up to 2-3 months.
  • Reheating: Reheat refrigerated dip covered with foil in the oven until warmed through thoroughly. If you have frozen the dip, allow it to defrost in the fridge overnight before reheating. 
 
 

Nutrition Estimate

Calories: 253kcal | Carbohydrates: 8g | Protein: 9g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 246mg | Potassium: 334mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2584IU | Vitamin C: 9mg | Calcium: 222mg | Iron: 1mg

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