One of my favorite dips of ALL TIME, Hot Mushroom Dip with Bacon is so easy to make and incredibly flavorful, even the mushroom haters love it!
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Anyone out there like Pampered Chef? I used to love going to Pampered Chef parties way back in the day, seeing all the cool gadgets they'd come out with and tasting wonderful food made with them. This dip was one such recipe that I got while attending one of those parties. And ever since, for many years, it remains one of my favorite appetizers of all time. The combination of mushrooms (which you don't even taste), bacon, and dill is some kind of genius I just can't describe.
here's what you'll need
- Gluten free baguettes - using my gluten free artisan bread recipe, you can easily shape it into baguettes and then cut into crostini. The ones I made are demi baguettes. An alternative would be gluten free crackers.
- Chopped mushrooms - the mushrooms are so finely chopped in the dip, even mushroom haters like this dip (and I can say that myself because I used to be a mushroom hater). I like to use baby bella mushrooms, but white button mushrooms will also work.
- Bacon - don't leave the bacon out. It's, dare I say, the best part. You know that everything tastes better with bacon, right?!?!
- Dill - fresh (or dried) dill goes so well with the mushrooms.
making hot mushroom cheese spread
Cut the baguettes into crostini-sized pieces.
Place on baking sheet and drizzle with olive oil. Bake at 375 for 10-15 minutes.
Mix together all dip ingredients in large bowl.
Spread dip into a small crock or cast iron skillet.
Bake at 400 degrees F for 10-12 minutes, or until bubbly.
Mushroom Bacon Dip Frequently Asked Questions
Yes, even though this is called mushroom dip, if you don't like mushrooms you can substitute them with double the amount of bacon.
Absolutely! It's not necessary to make your own bread to enjoy this dip. There are several gluten free cracker options that this dip would be wonderful with.
It can be mixed up in advance and stored in the fridge for up to 2 days. Bake it off right before serving.
more gluten free appetizer recipes
- Easy Cheesy Pizza Dip with Cream Cheese
- Gluten Free Veggie Pizza
- Gluten Free Hawaiian Bread Bowl
- Tomato Crostini
- Gluten Free Blue Cheese Bites
- Gluten Free Bruschetta
- Gluten Free Sausage Balls
- Lumpia with Homemade Gluten Free Lumpia Wrappers
It's not the prettiest, but this Hot Mushroom Bacon Dip doesn't need to be pretty to be loved by all. Chopped mushrooms and bacon mingle with fresh dill for the ultimate party dip!
Hot Mushroom Dip with Bacon
Ingredients
- 6 ounces (170g) cream cheese, softened
- ⅓ cup (80g) mayonnaise
- ¼ cup (25g) shredded Parmigiano Reggiano
- 2 tablespoon bacon, cooked and finely chopped
- 1 clove garlic, minced or pressed with garlic press
- ½ teaspoon gluten free Worcestershire sauce (in the US, Lea & Perrins is gluten free)
- ½ cup (100g) mushrooms, finely chopped (I like to use baby bellas, but you can also use white button mushrooms)
- 1 tablespoon fresh dill (or 1 teaspoon dried dill)
- gluten free baguettes or gluten free crackers (homemade or store bought)
Instructions
Slice and Bake Crostini
- Preheat oven to 375° F. Cut gluten free baguette or demi baguette into crostini slices. Sprinkle with olive oil and place on baking sheet. Bake for 10-15 minutes, or until light golden brown. Set aside. (Alternatively, you can serve this dip with store bought or homemade gluten free crackers).
- Preheat oven to 400° F. Combine cream cheese, mayonnaise and Parmigiano Reggiano in a medium bowl until smooth. Add the bacon, garlic, mushrooms, Worcestershire sauce, and half of the dill and stir until well incorporated.
- Spread into a small enamel cast iron skillet or baking dish. Bake for 10-12 minutes, or until bubbly. Sprinkle the remaining fresh dill over the top and serve with gluten free crostini or crackers. Leftovers can be stored in the refrigerator and reheated.
Meredith Bartek says
I’m looking forward to making this soon but without bacon! Decades before I had to become gluten free ( celiac😖) I chose to not eat meat or poultry and haven’t looked back. I do remember Pampered Chef, in fact I sold it for about a year. Your crescent roll dough recipe will help me re-visit some of the recipes I loved! Thanks
Kim says
You can certainly make this recipe without the bacon. It's good either way.
I remember Pampered Chef using crescent rolls for a lot of recipes, in particular an apple slice wrapped in a crescent roll and making some kind of sauce with Sprite or 7-Up I think? Whatever it was, it was heavenly. I need to try that gluten free one of these days!