Guys. I can't stop with this sour cream & onion mushroom spread. I. Just. Can't.
I hadn't made something this satisfying for a long time and was craving naughty foods so badly the other day, so this happened. I still can't quite believe it did, though, because these white dollops are not only creamy but also oh so dreamy!
This sour cream & onion mushroom dip/spread is as versatile as it gets. As the post title suggests, you can have it as a dip or a spread. I love a generous amount of this on my crunchy toast in the morning. But at the same time, it's great with chips, fries and vegetable sticks as a snack or appetizer. This is my guilty little pleasure, my little baby, alright?
Tell you what, you can actually also use this sour cream & onion goodness as a dressing for your roasted vegetable salad. Think potatoes and carrots... BIG YUM!
To make this mushroom dip/spread, you'll need real onions (no powder!), mushrooms, sour cream, salad cream and chopped green onions as your main ingredients.
For the mushrooms, I sometimes use fresh ones, but in the pictures you see in this post, it's canned champignons, which taste amazing. I will say that you can use pretty much any type of mushroom you want. Just make sure that when you sauté them, you dry most of their water content. Otherwise, they'll release water into the spread later, and that's just a big No-No.
Time-wise, you can easily whip up this divine sour cream & onion mushroom dip in just 15 minutes! It's super quick, easy and such a crowd-pleaser, if I say so myself. This makes it perfect for when you have a house party but don't have much time to prepare foods.
If you want to use this mushroom spread for breakfast, you can make it ahead of time as it will keep in an airtight container in the fridge for about five days (I always make sure I get a couple of servings out of it whenever I make it because it's really THAT good).
So you up for it? On your marks, get set, go!!
Sour Cream & Onion Mushroom Dip / Spread Recipe
- 1 teaspoon cooking oil
- 100 grams onions chopped (you can use either fresh or canned)
- 100 grams champignons sliced
- 1 pinch salt
- 150 grams sour cream
- 100 grams salad cream
- ¼ cup chopped green onions
- Heat oil in a pan over medium heat and sauté the onions until translucent.
- Add the champignons and season with salt. Remove from heat when done and let cool.
- In a bowl, mix the sautéd onions and mushrooms with the rest of the ingredients with a spoon.
- Spread on toast or serve as a dip. Store any leftover in an airtight container in the fridge.
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