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This time of year I’m always looking for new and exciting appetizers to make (of course, I’m always looking for new and exciting holiday cookie recipes this time of year too!).  That’s because on Christmas Eve my family has a feast of hors d’oeuvres and appetizers.  In addition to a few favorite staples that always grace the table, (such as a spinach-artichoke dip that’s almost fondue-like and sausage-stuffed mushrooms) every year there are also new additions to our spread. 


Recently, the nice people at Stonyfield Farms contacted me to let me know about a sweepstakes they’re hosting.  Since one of the ways to enter is to share a recipe that was created using an Oikos ingredient, I decided to come up with an appetizer recipe and enter it into the Oikos contest.  (You can read more about Oikos on their Facebook page.) 


This dip is delicious served with crudités, crostini, pita chips, bagel chips, crackers, etc.  The only thing is that the day after a party I usually have extra dip that I’m left wondering what to do with.  Here are a few delicious ideas on what to do with the leftover dip:


·         Add it to eggs to make an omelet or scrambled eggs.

·         Thin it out with a little milk or cream and use it as a pasta sauce.

·         Thin it out with a little milk or cream and serve it as a sauce to accompany chicken cutlets.

·         Use it as a replacement for mayo and/or cheese on a sandwich.

·         Use it as the base sauce for a white pizza (perhaps topped with tomatoes, black olives, and fresh basil?).

·         Make eggplant, chicken, or beef rollatini with this dip as the stuffing.

·         Mix it into mashed vegetables (such as potatoes or cauliflower).

·         Use it to dress steamed vegetables (like green beans or asparagus).


Baked Mushroom & Onion Dip


(Yield:  2 c of dip)


1 TB olive oil

2 oz mushrooms (any variety), chopped

2 medium onions, thinly sliced

2 cloves garlic, minced

5.3 oz plain Greek yogurt

4 oz cream cheese

¼ c mayo

¼ c minced fresh parsley

Salt and pepper

½ oz grated fresh Parmesan cheese

Crudités, crostini, pita chips, bagel chips, etc. (to serve with)


Cooking spray


Preheat the oven to 375F.  Heat the oil in a pan over medium to medium-high heat; add the mushrooms and sauté for about 5 minutes until golden.  Use a slotted spoon to remove the mushrooms from the pan; to the same pan add the sliced onions and sauté on medium to medium-low heat for about 20 minutes until the onions are softened and starting to turn color.  In the last minute or so that the onions are cooking, add the minced garlic.  Allow the mushrooms and the onion/garlic mixture to cool.


In a bowl, mix together the yogurt, cheese, mayo, and parsley.  Once the mushrooms and onion/garlic mixture are cooled, add them to the yogurt mixture.  Add salt and pepper to taste. 


Transfer the dip to an oven-safe dish that has been lightly sprayed with cooking spray.  Sprinkle the Parmesan on top of the dip and bake about 20 minutes, until the dip is warmed throughout and the Parmesan is lightly browned.  (If the cheese isn’t brown on top by the time the dip is warm, run it under the broiler to brown the top.)




Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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  1. Looks amazing! I am trying this out over the weekend.

  2. Thanks for referring me to this post, Faith. There are some good ideas listed for reusing my cheesy sauce. I will bookmark this until I decide what to do! :)

  3. Oh…how delicious this looks.
    The combination of the ingredients must make this dip very special indeed!
    Gotta try this one out for sure ;o)
    Flavourful wishes, Claudia

  4. I’m literally drooling. I’m on vacation, staying on a sailboat and the closest I’ll get to this wonderful dip is the onion dip out-of-a-box crap I bought yesterday. I guess I’ll pretend it has mushrooms in it and I’ll also pretend it’s hot and bubbly =)

  5. Ooooo, everything but the onions. My kids though would rpobably love this as they like onions and mushrooms.

    Happy Friday!

  6. What a marvelous dip! A great creation!



  7. Very inventive! It looks fabulous. Dips are perfect for holidays when you’re having big meals.

  8. That is such a cute idea! I love the concept of a feast of appetizers and dips!

  9. Yum! I love mushrooms! This dip looks fabulous!

    I have never thought of adding yogurt to scrambled eggs. Can’t wait to try it!!

  10. Looks SO delicious! This is going on list of things to try! :)

  11. Heavenly Housewife says:

    Where are the crackers daaaaaaaahling??? Let me at this!!!

  12. This is an awesome dip! I didn’t know Oikos was having a contest. I should put on my thinking cap:)

  13. That looks CRRRAAAZY good. How do you come up with some awesome recipes? I love that you used Greek yogurt, too, and provided other ways to enjoy this dip! This WOULD be great in omelet!

  14. The dip sounds really good! I want to make it just so I can have the leftovers! Great ideas!

  15. Not only does the dip sound fabulous, but you gave some *really* good ideas on how to use up the leftovers! I love the idea of thining it out and using it as a sauce. Brilliant.

  16. This dip sounds fantastic. Love the combination of ingredients you chose, so creamy and tasty!!

  17. Natasha - 5 Star Foodie says:

    That is one awesome dip! Love it!

  18. Faith, you are so creative. Your dip looks so delicious! I love the Oikos yogurt – thick and creamy.

  19. Karyn Bernard (French Charming) says:

    This looks and sounds amazing! Where do you live? I’m coming over now…I’ll be your taste tester okay?!

    Good luck with the Stonyfield Farms sweepstakes!!

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