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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.
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Course: Appetizer, dip, Side Dish, starter
Cuisine: American, British
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6
Calories: 253kcal
Author: Rebecca Foxley

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