A bubbly, cheesy skillet dip loaded with sweet caramelized onions and earthy mushrooms.
12 steps, about 45 minutes start to finish.
Heat a cast iron skillet over medium-high with 1 tbsp olive oil.
Add onions with a pinch of salt; cook over medium heat for 10 minutes, stirring, until caramelized and soft.
Add mushrooms and more olive oil if needed; cook without salting to allow browning.
Once mushrooms have browned and released liquid, add garlic and cook 1-2 minutes.
Add thyme, parsley, and optional allspice.
Reduce heat; add softened cream cheese and stir until melted in.
Add Greek yogurt, havarti, and most of the Parmesan; stir to combine.
Taste and adjust seasoning.
Stir in green onions.
Top with remaining cheese (mozzarella or Parmesan).
Set oven to broil and place skillet under broiler for 2-3 minutes until cheese is bubbly and golden.
Serve hot with rye bread, toast points, or crackers.
“Hold off salting the mushrooms while they brown, salt pulls their water out and they steam instead of sear. Take your time on the onions too, that slow caramelized sweetness is half the dip.”
