Three-Cheese Truffle Mushroom Dip (Lighter & Absolutely Delicious)

A cozy, lighter twist on the classic truffle cheese dip: creamy, earthy, and indulgent with just a touch of truffle oil. Serve it warm with toasted baguette slices and a glass of Pinot Noir or Sauvignon Blanc.

Heads-up: This post contains affiliate links, which means if you click on something I may receive a small commission. Thank you for supporting Messy & Merry!

This recipe started as one of those “use what’s in the fridge” nights, and it turned out so good I had to write it down. I came across this Truffle Hot Cheese Dip with Mushrooms from Crumb and immediately wanted to make it. But since I didn’t have all the ingredients, I improvised, and my version turned into a cozy, lighter, three-cheese masterpiece.

It’s creamy, garlicky, and just truffly enough to feel a little fancy without being fussy. Perfect for fall gatherings, Friday night snacks, or date night at home.

Why I Tweaked It

• Halved the recipe for a smaller batch.
• Used a three-cheese blend: ⅓ cup each of Parmesan, Asiago, and Mozzarella.
• Swapped sour cream for Greek yogurt and used light mayo instead of regular.
• Added a bit of Neufchâtel cream cheese for creaminess without the heaviness.
• Used baby bella mushrooms instead of cremini and eyeballed the amount (roughly 8 oz).
• Sautéed mushrooms with truffle oil instead of using truffle cheese.
• Used half a shallot instead of green onion for a mild, sweet base.
• Added garlic powder to the dip for a flavor boost.
• Brushed the baguette with olive oil, truffle oil, salt, pepper, and garlic powder before toasting.

Ingredients

(Makes about 2 cups of dip — serves 4–6)

For the Dip

• 1 tbsp olive oil or butter
• 8 oz baby bella mushrooms, sliced
• ½ shallot, finely minced
• 1 tsp truffle oil (plus more for drizzling)
• ⅓ cup shredded Parmesan cheese
• ⅓ cup shredded Asiago cheese
• ⅓ cup shredded Mozzarella cheese
• ¼ cup light mayonnaise
• ½ cup plain Greek yogurt
• 2 oz Neufchâtel cream cheese, softened
• ½ tsp garlic powder
• Salt and pepper, to taste

For Serving

• 1 baguette, sliced
• 1 tbsp olive oil
• 1 tsp truffle oil
• Pinch of salt, pepper, and garlic powder

Instructions

1. Preheat the oven to 400°F (200°C).
2. Sauté the mushrooms: Heat olive oil or butter in a skillet over medium heat. Add mushrooms and shallot; cook until softened and golden, about 6–8 minutes. Drizzle with truffle oil and cook another minute. Season lightly with salt and pepper.
3. Mix the dip: In a bowl, combine the cheeses, mayo, Greek yogurt, Neufchâtel cream cheese, garlic powder, and cooked mushrooms. Stir until smooth and creamy.
4. Bake: Transfer to a small oven-safe dish (like a 2-cup ramekin or mini cast-iron skillet). Bake 20–25 minutes, until bubbling and golden brown.
5. Toast the baguette: Mix olive oil, truffle oil, garlic powder, salt, and pepper in a small bowl. Brush over baguette slices and toast 5–7 minutes, until crisp.
6. Serve: Enjoy warm with toasted baguette. Finish with an extra drizzle of truffle oil or a sprinkle of herbs if you’re feeling fancy.

Tips & Pairings

• Wine pairing: Enjoy with a glass of Pinot Noir or Sauvignon Blanc.
• No truffle oil? Substitute with a pinch of truffle salt or skip it. The dip is still delicious. Alternatively, Aldi offers a truffle cheddar cheese that would be awesome in this and similar to the original recipe.
• Make ahead: Mix everything a day in advance and refrigerate; bake before serving.
• Lighter swaps: Greek yogurt + Neufchâtel keep it creamy but lighter.
• Serving ideas: Try crostini, crackers, or sliced veggies.

What Makes It Special

This dip hits that perfect balance between fancy and comforting. The truffle oil gives it an earthy, luxurious aroma, while the lighter swaps keep it from feeling heavy. It’s the kind of dish you can serve at a dinner party or make on a lazy Sunday just because you deserve it.

Fun fact: I’ve learned that my mushroom cravings might be about more than just flavor. Mushrooms are naturally rich in minerals like magnesium and packed with that savory umami that gives your brain a little dopamine boost. Basically, they’re mood food: comforting, grounding, and just plain happy-making. Maybe that’s why this truffle mushroom dip feels so cozy and satisfying on every level.

Shop the Essentials

• Black Truffle Oil
• Mini Cast Iron Skillets
• Cheese Grater Set
• Rustic Serving Board

Credit

Inspired by Truffle Hot Cheese Dip with Mushrooms from Crumb, adapted with a lighter three-cheese twist and cozy fall flavors.

Want More Recipes?

Try my Copycat Crumbl Cookies or Classic Deviled Eggs!