Garlic and Mushroom Queso Fundido Dip
Maybe you will think I am probably being biased in saying that my Garlic and Mushroom Queso Fundido Dip is one of the best I have had, but honestly, I really believe it is! It’s so good!! 😋 Made with simple ingredients that you probably already have in your refrigerator. This dip delivers maximum flavor and bold taste.
What more can you ask for when making a dip? A dip is either a hit or miss so it better be super flavorful, super inviting and super simple!!
And here’s the thing, if you are having a party, a gathering or simply have decided, “tonight, I’m going to make my family a delicious dip,” well you know you truly only have that one moment of “cracker in dip, cracker in mouth” point to make believers out of your indulgers. So why not make it right from the beginning, make it delicious, yummy and inviting the first time around?!
We all want to be the appetizer hero don’t we?! 🤩
If you are a returning reader and have followed a few of my blog posts, especially recipes that feature anything seafood, avocados or mushrooms, then you know I’m a lover an idolizer of all three! So this garlic and mushroom queso fundido dip falls right into my world.
For this dip I used crimini mushrooms also known as baby portobello or baby bella.
I wanted to give you a little insight into the history and origination of the infamous crimini mushroom but in my pilgrimage of creating this post I have encountered a wall of inescapable discrepancies…some say, it is native to the grasslands of North America and Europe while others truly have no idea. So I have decided to just give you the most baby and simplistic knowledge of the crimini mushroom. 😉
- The crimini mushroom or baby portobello mushroom is scientifically known as “Agaricus bisporus” or your “common white mushroom”
- This encompasses your white button mushrooms, crimini and portobello mushrooms.
- The white mushroom (our most popular) is the youngest version and fully white in color.
- The portobello mushroom is the most mature mushroom in the “Agaricus bisporus” and dark brown in nature.
- The crimini mushroom is the balance in between the button white mushroom and the full grown portobello mushroom, also called “baby bella”… it’s lighter brown but structurally capable of being used in a variety of recipes.
If you want to learn more about mushrooms, check out this website, Mushroom Info. It talks about how to grow them, different varieties, storing them, preparation tips and much more.
One last note, for my lacto-ovo vegetarian foodie friends, I strongly believe you will love this dip! 😋
Here’s to Garlic and Mushroom Queso Fundido dip! Lets get to this savory dip!
Garlic and Mushroom Queso Fundido Dip
|Prep time||20 minutes|
|Cook time||10 minutes|
|Total time||30 minutes|
|Meal type||Appetizer, Snack|
|Misc||Child Friendly, Serve Hot|
- 8 Ounces crimini or white button mushrooms (cleaned of any dirt and thinly sliced)
- 1/4 cup red or white onion (thinly sliced)
- 4 Teaspoons garlic (finely chopped)
- 1 jalapeño (rinsed and thinly sliced)
- 2 Cups shredded monterey jack cheese
- 1 tablespoon fresh cilantro (finely chopped)
- 1 tablespoon vegetable oil
- salt and pepper (to taste)
- 1 bag tortilla chips
|In a skillet over medium heat, add oil and cook onions until translucent. About 5 to 7 minutes. Add garlic, jalapeño and mushrooms to the skillet. Mix well and cook for another 5 minutes. Add cilantro and salt and pepper to taste. Mix well together.|
|Add shredded monterey cheese. Place skillet in oven at 375 degrees and bake for 10 minutes or until golden brown on top. Serve right from skillet immediately with tortilla chips. Enjoy!! Note: If cheese gets cold before finishing and devouring dip, just reheat for a few minutes in oven.|
Let me know if you are planning or have made this dip and how much you enjoyed it! 😊