Raw Mushroom Dip

A no-cook dip that comes together in minutes. Whipped cream cheese gets folded with finely chopped raw mushrooms, minced onion, and a sprinkle of parsley. The mushrooms stay raw, which keeps their earthy flavor clean and their texture slightly crunchy against the smooth, tangy cream cheese.

Whip the cream cheese with the onion first until light and fluffy. Starting with room temperature cream cheese makes this much easier. Cold cream cheese fights back and won’t aerate properly, leaving you with a dense, heavy dip instead of a light spread.

Chop the mushrooms finely so they distribute evenly and fold into the cream cheese without tearing it up. Big chunks of mushroom will fall out of the dip and make it hard to spread.

Pro Tips

• Use white button mushrooms for a mild, clean flavor, or cremini for a slightly deeper, earthier taste.
• The dip tastes best after chilling for at least 30 minutes. The flavors meld and the onion mellows.
• Serve on sturdy crackers that can hold the weight. Thin crackers will snap under a scoop of this.
• Garnish with a generous sprinkle of fresh parsley right before serving for color.

Variations

• Add a clove of minced garlic for a sharper, more savory dip.
• Stir in a tablespoon of fresh chopped chives or dill instead of parsley.
• Spread on toasted baguette rounds and top with a thin mushroom slice for an elegant open-faced appetizer.