Fancy without the fuss, this hot caramelized onion mushroom dip is a total hit at parties! Skip the cheese board and pair your favorite wine with a fresh baguette and this deliciously cheesy dip!
Every once in a while my brain runs in circles.
In this case, it circled back to one of my most favorite dips of all time and created its mushroom doppelgänger. I didn’t even realize it until I was editing the photos the next day and was hit upside the head with some major deja vu.
Despite some major twinning, the veggies this dip totally set it apart.
Would you believe this cheesy skillet houses two pounds of veggies? TWO POUNDS! If that’s not cause for celebration I don’t know what is.
Cheese? CHECK! Veggies? DOUBLE CHECK! Carbalicious delivery method? CHECK!
What else is there to say? We have dip to make! Grab a pound of mushrooms, a pound of onions, and all the cheese you can get your hands on and meet me in the kitchen.
Hot Caramelized Onion Mushroom Dip
Serve this rustic veggie dip with a fresh baguette and an ice cold beer or your favorite wine.
I legit want to smother everything in this dip. Heck, I want to stuff mushrooms with this mushroom dip and reach an entirely new level of veggie inception. I’ve already squirreled away a bowl of dip to pour over a fluffy hot baked potato (YESSSS!) and I bet it would taste amazing poured over baked/grilled chicken too! Add something green for good measure and GAME ON!
Hot Caramelized Onion Mushroom Dip
- 1 lb onion (white or yellow)
- 1 lb cremini mushrooms
- 1 TBSP olive oil
- pinch of salt
- 2 cloves garlic (2 tsp minced)
- 1 tsp dried parsley or fresh, to taste
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp dried thyme or fresh, to taste
- 1/4 tsp allspice (optional but delicious)
- 8 oz cream cheese, softened
- 1/2 cup plain greek yogurt
- 4 oz grated havarti cheese
- 3 oz cheese for topping, I used a combo of mozzarella and parmesan
- fresh chopped parsley
- crushed red pepper flakes
- Keeping ingredients separate, dice your onions and mushrooms and measure out remaining ingredients.
- Bring a 9-12 inch cast iron skillet to medium-high heat with 1 TBSP oil.
- Add chopped onions and a pinch of salt and cook for 10 minutes, stirring around the 5 minute mark.
- Reduce heat to medium-low and cook for an additional 10 minutes until onions are golden brown. Stir as needed to prevent burning.
- Add your garlic and mushrooms and stir until softened.
- Season with parsley, salt, pepper, thyme, and allspice and stir in your cream cheese and greek yogurt. Mix well.
- Stir in your grated havarti cheese and top with an additional 3 ounces of cheese. I used 2 oz mozzarella and 1 oz of parmesan cheese, but any combo of your favorite cheeses will work as well! You could use extra havarti and a little parm, or even mozzarella and fontina, gruyere, etc…
- Top with extra cheese if desired (a little extra cheese is always welcome around here!) then add a pinch of red pepper flakes.
- Set oven to BROIL on HIGH and add your skillet. Broil until dip is hot and bubbly, approx. 2 minutes, keeping an eye on the dip as it browns fairly quickly.
Confession: I considered sharing the delish dip with friends and wound up saving it for myself because the leftovers are SO GOOD! If you’re throwing a party, absolutely make the dip in advance and simply bake before serving for maximum melty deliciousness.
Oh and the comment I made about stuffing this dip into mushrooms was totally a joke but I CAN’T STOP THINKING ABOUT IT so I’m waving the white flag and off to do precisely that! You should join me!
Hungry for More?
- Garden Veggie Tortellini Pasta Salad
- Strawberry Steak Salad with Homemade Balsamic Dressing
- Chopped Cauliflower Broccoli Salad with Creamy Avocado Dressing
If you get a chance to try this tasty mushroom dip, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!