Sour Cream Mushroom Dip Recipe -
Sour Cream Mushroom Dip Recipe
  • READY IN 55 mins

Sour Cream Mushroom Dip

Recipe by  

"Simple and yet very tasty. I wanted to make an appetizer out of ingredients I had on hand, thus this recipe was born. Serve with tortilla chips."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    55 mins


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Heat the butter in a skillet over medium heat. Stir in the mushrooms and onion; cook and stir until the mushrooms have softened and the onion is translucent, about 7 minutes. Stir in the spinach, parsley, garlic salt, and pepper. Continue cooking until the spinach has wilted, about 3 minutes. Remove from heat and stir in 1/2 cup of Cheddar cheese. Cool for 5 minutes. Stir in the sour cream, then spread mixture into an 8x8-inch baking dish. Sprinkle 1 cup of Cheddar cheese on top.
  3. Bake in the preheated oven until the cheese has melted, about 20 minutes.
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  • Cook's Note
  • If you want to prepare this ahead of time: after assembling in casserole dish you can place in fridge until half hour before serving time. Put on counter while oven preheats to bring dish to room temperature; bake as per recipe.

Reviews More Reviews

Most Helpful Positive Review
Jan 22, 2012

Simple and impressively good. Works great with pretzels, too!

Most Helpful Critical Review
Apr 29, 2013

Made this as directed . Was very greasy , due to the amount of butter , and the cheese . The taste of the mushrooms , and spices were just o.k. , and think it would have been better if fresh were used , instead of dried . This was very mediocre for us , and would not make as directed again . Maybe with less butter , and fresh herbs and spices . Sorry for the bad review . Thanks for sharing .

Feb 17, 2010

I made this recipe just as written and we loved it! This would be great on garlic bread. I think next time I make it I will put in a couple of cloves of garlic with the mushrooms while they cook. Thank for a delicious and unique recipe!!

Apr 08, 2012

Well, I liked this quite a bit. I didn't use any onion, and I used fresh garlic instead of garlic salt, and fresh parsley rather than dried. Cooked mushrooms until they had lost their juices and were starting to brown, then added about 3 cups of spinach along with the other ingredients. Used reduced-fat cheddar cheese and light sour cream. Processed the mixture briefly to get a more uniform chop. Held dip in the refrigerator about 4 hours before baking...husband waited to tell me AFTER I'd put it together that he's not all that fond of mushrooms (8 years married, and he can still surprise me!), but I liked it, and my company liked it. I'd make it again, but I think I'd use a different cheese...Gruyere or Swiss would probably be excellent. Thanks for a keeper!

Dec 07, 2010

I followed this recipe exactly and although it was pretty tasty, it was also really watery due to all the mushrooms. We actually ended up straining the water when storing the leftovers and it was much better today when heated up. It definitely wasn't my favorite dip though, so I will probably not make it again.

Feb 17, 2010

This was quite good! I used low fat sour cream and way less butter and it was fine. I tried to be fancy with the cheese, but I think the asked for Cheddar would have been better.

Jan 04, 2011

So good!! I added garlic croutons and only had plain yogurt, but still came out great. Quick, easy and delicious!!!

Apr 06, 2010

I just recently made this for a large group of people so I doubled the recipe. It was a huge hit with everyone. We all really liked it. It was quite yummy! I will make this one again. Thank-you!


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  • Calories
  • 283 kcal
  • 14%
  • Carbohydrates
  • 5.1 g
  • 2%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 25.3 g
  • 39%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 10.6 g
  • 21%
  • Sodium
  • 337 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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