Creamy Hot Mushroom Dip
This creamy, cheesy, earthy hot mushroom dip is an absolute BANGER, especially when paired with Beaujolais-Village. Beaujolais is a small appellation in the south of Burgundy (a wine region in France) that primarily makes red wine from the grape Gamay.
Why does this pairing work? These wines have consistently higher acidity can cut through that mouth-coating creaminess, a subtle peppery spice and earthiness that match the flavours in the dip, and vibrant red fruit flavours that create some beautiful contrast. On top of all that, the cheese used in the dip is Goat Cheddar, which is in my opinion one of the BEST cheese pairings for Beaujolais!
Specific wine recommendations:
Louis Jadot Beaujolais-Village for an affordable fruit-forward option.
Château de Lavernette Beaujolais-Village for the perfect balance of earthiness and fruit.
Chateau Fuisse Julienas for a less fruity super earthy option
Creamy Hot Mushroom Dip
Ingredients
- 2 tbsp olive oil
- 1-2 tbsp butter (for mushroom topping)
- 15-20 cremini mushrooms (slice and put aside approx 1/4 of the mushrooms for the topping. Finely chop remaining mushrooms for the main dip)
- 1 shallot, finely chopped
- 2 cloves of garlic, pressed
- 1 cup (1 8oz block) of full fat cream cheese
- 1 cup of full fat sour cream
- 1 tsp soy sauce
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 2 cups goat cheddar, grated (reserve ~ 1/2 cup for topping)
- Salt and pepper to taste
Instructions
- Prepare vegetables: Thinly slice mushrooms then set aside approx 1/4 of them for the topping. Finely chop the remaining mushrooms. Finely chop shallot and press garlic cloves.
- Using a medium sized skilley, heat oil over medium-high heat and add mushrooms, shallots, and garlic. Stir continously while they cook until soft and fragrant (around 3-5 minutes).
- Add cream cheese, sour cream, onion powder, cayenne, and soy sauce. Stir until well-incorporated.
- Add grated cheese (leaving approx. 1/2 cup for topping) and stir until melted.
- Pour into an oven-safe dip dish (I use a Brie baking dish - see product links below). Top with remaining goat cheddar and broil on high for 2-4 minutes or until golden and bubbly *NOTE: Check after 2 minutes to prevent burning!
- Prepare the mushroom topping: Melt butter in a pan over medium-high heat and add reserved sliced mushrooms. Season with salt and pepper and fry until mushrooms soften (approx 5 minutes).
- Top your hot mushroom dip with mushroom topping and serve immediately with homemade crostinis!
Notes
If goat cheddar isn't your thing, some great cheese alternatives would be Gruyère or Comté!
