Creamy Southern Mushroom Dip
If you're a fan of creamy, cheesy dips with that rich Southern flavor, you're in for a treat! This Creamy Southern Mushroom Dip is an easy, crowd-pleasing recipe that you can whip up using pantry staples. I had everything on hand right here in my kitchen, which made this recipe even more special. It's perfect for game days, potlucks, or just as a cozy appetizer to share with family.
Equipment
- 1 large pot
- 1 large baking pan or dish
Ingredients
- 1 can (10.5 oz) cream of mushroom soup
- 2 cans of (8 oz) sliced mushrooms, drained
- 2 1/4 cups coconut milk
- 4 tbsp cornstarch
- 6 cups shredded Monterey jack cheese (reserve 3 cups for topping)
- 1 tbsp Badia Complete seasoning blend
- 1 tbsp onion powder
- 1 tsp black pepper
- 1/2 tsp salt
- 1 tbsp dried basil
- 1 tbsp Italian seasoning blend
- 1 tbsp curry powder
Instructions
- In a large pot over low heat, combine the cream of mushroom soup, sliced mushrooms, coconut milk, cornstarch, 3 cups shredded Monterey jack cheese, and seasonings (Badia Complete seasoning, onion powder, curry powder, black pepper, salt, dried basil, and Italian seasoning).
- Stir continuously until all the ingredients are melted and well-blended into a smooth, creamy dip. This should take about 10-15 minutes on low heat.
- Once everything is nicely melted and combined, pour the dip mixture into a large greased baking dish.
- Sprinkle the remaining 3 cups of shredded Monterey jack cheese evenly over the top.
- Bake at 400°F for 20-25 minutes, or until the top is bubbly, golden, and slightly crispy.
- Remove from the oven and let it cool for a few minutes before serving.