Creamy Garlic Mushroom Dip
Last Updated on February 10, 2022 by Betty Davies
Love garlic? Love mushrooms? Then you are going to fall head over heels with this creamy garlic mushroom dip! Quick and easy to make, this dip is full of flavor. Sautéed mushrooms and garlic are combined with basil, sour cream and mayo for your dipping pleasure! This one is hard to resist!
This post may contain affiliate links. Read my privacy policy here.
In the words of my husband, ‘this is ******* awesome!’ If that’s not a glowing review I don’t know what is!
This creamy garlic mushroom dip is wonderfully indulgent with delicious umami flavors. Perfect for parties, game days and pot lucks, this is a sure fire crowd pleaser.
This stuffed mushroom dip is so simple to make and the flavors are so rich. I guarantee you will be coming back for more!
Be sure to try my Garlic Butter Roasted Mushrooms and Creamy Garlic Mushrooms too!
Why you will love this recipe!
- Quick and easy: It takes no more than 20 minutes to make this dip, just cook up the garlic and mushrooms and mix everything together.
- Simple ingredients: You only need a few everyday ingredients to whip up this dip, so you have no excuses!
- Make ahead: This can be enjoyed straight away, but it keeps well in the fridge if you are planning to serve it at a party.
- Dietary info: This creamy garlic mushroom dip is vegetarian, gluten free and low carb and keto friendly.
Ingredients
- Mushrooms and garlic: These are broken up into small pieces in a food processor before being sautéed.
- Butter and oil: For cooking. I like to add a little butter for a super rich taste. Any high heat oil will do the job.
- Salt and pepper: Added to taste.
- Fresh basil: Fresh basil is added into the dip as well as a little for garnish. It adds a nice freshness and pop of color.
- Mayonnaise and sour cream: For the most creamy and delicious texture and richness.
- Rice wine vinegar: Just a little helps to balance out the creaminess. Rice wine vinegar is mild in acidity so it works great in this recipe. Apple cider vinegar or white wine vinegar can also be used.
How to make this garlic mushroom dip
Be sure to scroll down for the full recipe!
- Saute the mushrooms and garlic til the mushrooms have release all of their moisture (photo 1).
- Add in the other ingredients and stir to combine (photo 2).
Recipe Variations
This garlic mushroom dip is pretty awesome as it is! You can swap the basil for another fresh herb, dill, parsley or tarragon would work great. The rice wine vinegar can also be substituted with some fresh lemon juice.
Frequently Asked Questions
If this is a little indulgent for you, you can swap the sour cream for some plain Greek yogurt, this will help to cut down on calories and fats. You can use low fat sour cream and mayo if you like, but I find that the taste just isn’t ever quite as good, but you do you! You can also cook the mushrooms in just oil and leave out the butter, but again, the butter brings the flavor!
I used sliced cremini mushroom for this dip, but pretty much any fresh mushrooms will work well. Portobello, oyster, shitake and button will all do the job nicely.
Once made, let the dip cool completely before covering and storing in the fridge. It will keep well for around 3 days, though I doubt it will last that long! Because it contains dairy, it’s best not to keep this dip at room temperature for more than a couple of hours and it is not freezer friendly.
Breaking the mushrooms and garlic down in a food processor helps to create a smoother dip. You can chop them by hand, but dice them as small as possible for the best texture.
Serving Suggestions
This creamy garlic mushroom dip is great for….dipping! Whether is baguette or pita chips, tortillas or raw veggies, if you can dip it then go for it!
Recipe Notes and Tips
- Mushrooms can hold a lot of water, so be sure to cook this out well in the skillet. If there is water left, then your dip will be pretty runny.
- Once you have made the dip, cover it and store it in the fridge.
- This can be served warm (just made), at room temperature or cold.
This creamy garlic mushroom dip is pretty addictive! The savory garlic and mushroom flavors in rich sour cream is pretty much to die for! Simple and easy to make but extra impressive!
More Dip Recipes
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Creamy Garlic Mushroom Dip
Equipment
Ingredients
- 8 ounces mushrooms (227g)
- 4 large garlic cloves
- 1 tablespoon oil
- 1 tablespoon salted butter
- salt and pepper
- 2 tablespoons fresh basil (finely chopped)
- ¼ cup mayonnaise (4 tablespoons / 60g)
- 1 tablespoon rice wine vinegar
- ½ cup sour cream (120g)
Instructions
- Place the mushrooms and garlic in a food processor and break down til small.
- Heat the oil and butter in a skillet on the stovetop on a medium high heat.
- Once hot, add the mushrooms and garlic with a little salt and pepper.
- Cook, stirring occasionally til there is no liquid in the skillet.
- Take the skillet off of the heat and let cool slightly.
- Add the basil, mayo, rice wine vinegar and sour cream to the skillet and stir to combine.
Notes
- Mushrooms can hold a lot of water, so be sure to cook this out well in the skillet. If there is water left, then your dip will be pretty runny.
- Once you have made the dip, cover it and store it in the fridge.
- This can be served warm (just made), at room temperature or cold.
