Heat 2 tablespoons of olive oil or butter in a large skillet over medium heat. Add 8 ounces of sliced mushrooms and sauté for about 8-10 minutes until browned and softened.

Stir in 2 minced garlic cloves and cook for an additional minute until fragrant, ensuring garlic doesn’t burn.

Reduce heat to low and add 8 ounces of softened cream cheese and 1/2 cup of sour cream. Stir until smooth and combined.

Add 1/2 cup of shredded mozzarella and 1/4 cup of grated Parmesan cheese to the mixture, stirring until fully melted.

Transfer the dip to a greased baking dish and sprinkle the remaining 1/2 cup of mozzarella cheese on top.

Preheat the oven to 375°F (190°C) and bake the dip for 15-20 minutes until bubbly and golden.

Garnish with freshly chopped thyme or parsley and serve warm with toasted baguette slices, crackers, or fresh veggies.