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Warm Mushroom Cheese Dip

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This warm mushroom and cheese dip is a great appetizer that serves a small crowd. So unless you are sure that you will love it, (which I do) you may want to halve or quarter the recipe.


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The recipe is in full below.  Combine all ingredients except the mushrooms.  Then add the canned mushrooms and put it into an oven safe dish.  It fits perfectly in my 9-inch pie plate.

After it is done baking, serve the dip warm with crackers, bread, or toast. French bread works well.  Leftover bread that you have frozen works well.  I like to spread the leftovers on a piece of bread and toast it all in my little countertop toaster oven.


All varieties of crackers* taste good!  Scroll down for the recipe. Enjoy!



Warm Mushroom Cheese Dip

mushroom cheese dip with 3 different kinds of crackers
If you like cheese and mushrooms, then you will probably like this dip! It tastes great on toast or crackers.
Liberty Brammer at B4andAfters.com
Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 2 minutes
Total Time 37 minutes
Serving Size 20 servings


  • 2 c. mayo do not substitute –use regular full fat mayonnaise
  • 2 c. 8 oz shredded cheddar cheese
  • c. grated parmesan cheese
  • 2 cans 13.25 oz plus 1 can (4.25 oz) mushrooms
  • 1 envelope ranch salad dressing mix or homemade substitute
  • Crackers Bread, or Toast for dipping


  • Combine all ingredients except the mushrooms.
  • Then add the mushrooms and stir.
  • Put the mixture into an oven safe dish, such as a pie plate.
  • Bake at 350 degrees for 20-25 minutes,or until well melted and heated throughout. Let it brown just a little on top if you like.


Do not overcook. This does not work well in a crockpot because if it cooks too long the oils in the cheese separate.

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