Best Debs Warm Mushroom Dip Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MUSHROOM DIP



Mushroom Dip image

This dip contains cream cheese, mushrooms, shallot, garlic and cream of mushroom soup...combines to make a "dunk" dip. Posting for nutritional values. Serve warm with bread sticks wrapped in prosciutto.

Provided by Epi Curious

Categories     Vegetable

Time 20m

Yield 6 , 6 serving(s)

Number Of Ingredients 7

10 3/4 ounces condensed cream of mushroom soup
8 ounces cream cheese
1 cup white mushrooms or 1 cup portabella mushroom, fresh, chopped
1 shallot
1 garlic clove
2 teaspoons Tabasco sauce
salt and pepper

Steps:

  • Puree the garlic, shallot, mushrooms, salt and pepper in a food processor and then heat the puree in a large, heavy-bottomed pot over medium heat. Add the soup. When it's warm, slowly stir in the cream cheese and heat until it melts. Remove from heat; add the Tabasco and more salt and pepper if needed. Serve warm with prosciutto wrapped bread sticks or tortilla chips.

HOT MUSHROOM DIP



Hot Mushroom Dip image

"I've whipped up this dip for many potlucks and special gatherings, and it's always well received," says Ellen Derflinger of Jefferson, Maryland. Serve this thick hearty spread with crackers, or let it bring new life to a veggie tray.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 cups.

Number Of Ingredients 12

4 bacon strips, diced
1/2 pound fresh mushrooms, chopped
1 medium onion, finely chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
1/2 cup sour cream
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
Assorted raw vegetables or crackers

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.

Nutrition Facts :

STUFFED MUSHROOM DIP



Stuffed Mushroom Dip image

This creamy dip has all the sausage-and-mushroom flavor of stuffed mushroom caps - perfect for any gathering.

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 12

1 tablespoon olive oil
8 ounces ground Italian sausage
2 cloves garlic, minced
1 1/2 pounds white button mushrooms, roughly chopped (about 5 cups)
Kosher salt and freshly ground black pepper
6 ounces cream cheese, cut into cubes
1/2 cup grated Parmesan
1/3 cup half-and-half
2 tablespoons unsalted butter, melted
1/4 cup panko
1/4 cup fresh flat-leaf parsley, chopped
1 baguette, toasted and sliced, for serving

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.

RAW MUSHROOM DIP



Raw Mushroom Dip image

Understand, this is a recipe MADE WITH raw mushrooms, rather than a recipe FOR mushrooms! The original of the recipe came from the Sunset Ideas for Cooking Vegetables, 1973. Preparation times does not include time needed to chill.

Provided by Sydney Mike

Categories     < 15 Mins

Time 5m

Yield 2 1/2 cups, 15 serving(s)

Number Of Ingredients 7

3 ounces cream cheese, softened
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon tarragon
1 garlic clove, minced
1 tablespoon green onion, minced
1 1/2 cups mushrooms, finely chopped (about 1/4 lb)

Steps:

  • In small bowl, mix together cream cheese, sour cream, salt, tarragon, garlic & onion.
  • Add mushrooms & stir until well blended.
  • Chill at least 2 hours before serving with sturdy chips or crackers.

Nutrition Facts : Calories 36.3, Fat 3.5, SaturatedFat 2, Cholesterol 10.2, Sodium 102.3, Carbohydrate 0.8, Fiber 0.1, Sugar 0.6, Protein 0.7

Related Topics