8 oz cream cheese, softened

1 cup mushrooms, finely chopped

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/4 cup sour cream

2 cloves garlic, minced

1 tablespoon butter

1 teaspoon Worcestershire sauce

1/2 teaspoon Italian seasoning

Salt and pepper, to taste

Sauté the mushrooms – In a skillet, melt butter over medium heat. Add chopped mushrooms and minced garlic. Cook for about 5 minutes until softened.
Mix the base – In a bowl, combine softened cream cheese, sour cream, Worcestershire sauce, Italian seasoning, salt, and pepper. Stir in the sautéed mushrooms.
Add cheese & bake – Fold in mozzarella and Parmesan cheese. Transfer to an oven-safe dish. Bake at 350°F (175°C) for 20-25 minutes, until hot and bubbly.
Serve – Enjoy warm with toasted bread, crackers, or fresh veggies.

For extra flavor, add fresh herbs like thyme or parsley.

To make it spicy, mix in red pepper flakes or diced jalapeños.

For a heartier dip, add crumbled bacon or cooked sausage.

Store leftovers in the fridge for up to 3 days and reheat in the microwave or oven.