Most of you may say that 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! With such simple ingredients, this dip delivers maximum flavor and bold taste. What more can you ask for when making a dip? When making a dip, it’s a hit or miss so it better be super flavorful, super inviting and super simple!!
When you are having a party, a gathering or simply have decided, “tonight, I’m going to make my family a delicious dip,” you truly only have that one moment of “cracker in dip, cracker in mouth” moment to make believers out of your indulgers. So why not make it count from the beginning, make it right, delicious, yummy and inviting the first time around?!
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.
Crimini Mushroom 🍄
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…lighter brown but structually capable of being used in a variety of recipes.
Here I used really basic ingredients, crimini mushrooms, (of course! 🙂 )onions, garlic, jalapeño, monterey cheese and cilantro. Really simple and really fast to make. If you want to learn more about mushrooms, check this website out, Mykoweb, I found it to be a really interesting site.
For my lacto-ovo vegetarian readers, 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.|