Easy Mushroom Artichoke Dip

This Mushroom Artichoke Dip is a decadent, savory twist on the classic artichoke dip, and it’s bound to be a crowd-pleaser! Packed with creamy cheese, earthy sautéed mushrooms, and tender artichoke hearts, this warm dip is everything you want for cozy gatherings or game-day snacking. The mushrooms add a rich, umami flavor that pairs beautifully with the artichokes, making every bite loaded with delicious, creamy goodness.

The recipe couldn’t be simpler to put together, yet it packs a complex, satisfying taste. You’ll start by lightly sautéing the mushrooms, which brings out their natural sweetness and deepens their flavor, ensuring they complement the creamy cheese base perfectly. Then, everything gets mixed together and baked until bubbly and golden on top, creating that irresistible crust that’s made for scooping with your favorite crackers, sliced baguette, or fresh veggies.

This Mushroom Artichoke Dip also holds up well, making it perfect for parties and gatherings—just pop it in the oven when guests arrive, and you’re good to go. With its rich texture and warm, comforting flavors, it’s perfect for cooler weather, but honestly, it’s delicious any time of year.

Serve with some fresh baked bread recipes: French Bread, Rustic French Bread or homemade Ciabatta Bread.

Mushroom Artichoke Dip

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Mushroom Artichoke Dip – simple and easy. This wonderful twist on the classic dip adds in sauteed mushrooms to the mix. Delicious. Hot mushroom artichoke dip so delicious, you will want to take a dive and eat your way out. Cheesy warm dip made with cheese, mushrooms, artichoke hearts. loaded with creaminess and cheese, this hot dip recipe also brings a fresh flavor from artichokes and mushrooms. A delicious treat during cold weather – or any time!

• Author: geekola
• Prep Time: :15
• Cook Time: :05
• Total Time: :20
• Yield: 4 1x
• Category: Appetizer

Ingredients

Units USM Scale 1/2x1x2x3x4x

• 1 tbs olive of grape seed oil (butter or ghee works too)
• 1 fresh Artichoke Heart, cleaned and minced
• 6–8 Mushrooms, cleaned and minced
• 2 cloves Garlic, peeled and minced
• 1 8 oz Cream Cheese, room temperature
• 1 tsp Black Pepper
• 1/2 tsp Salt

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Instructions

1. Add oil to saute pan and preheat to medium heat. Add minced artichoke, mushrooms and garlic. Saute for 5-6 minutes. Don’t brown garlic.
2. Place cream cheese, pepper and salt into a mixing bowl. Add sauteed ingredients to the bowl and stir to combine. Taste for seasonings.
3. Serve with bread, vegetables or chips and enjoy.

Notes

How to Store:

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place in the oven or microwave until warmed through. Stir if needed to revive the creamy texture.