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Moxie’s Mosaic Dip (Copycat Recipe) - Goat Cheese and Mushroom Queso

A delicious goat cheese and mushroom based dip, perfect for any occasion.
Prep Time 10 mins
Cook Time 15 mins
Servings 4 people
Calories 0.966 kcal


  • 1 baking dish
  • 1 pan for sautéing


  • 1 tomato, finely chopped or half a container cherry tomatoes
  • 2 garlic cloves, finely chopped or groun
  • ¼ cup sweet onion, finely chopped
  • 1 tbsp olive oil
  • 1 ½ cups mushrooms, finely chopped for better flavour, try a mix of cremini and button mushrooms
  • 2 tbsp cream cheese if you add the spinach layer, add 1 more tbsp to this recipe
  • 1 tsp soy sauce
  • ¼ tsp salt
  • ½ cup goat cheese
  • ¼ cup mozzarella cheese optional, but tastes better
  • ¼ cup baby spinach, finely chopped optional layer


  • Lightly sauté the onion, tomatoes, garlic, andsalt in a pan with a little olive oil, then layer it into the bottom of a bakingdish.
  • In the same pan with olive oil, now add the mushrooms and soy sauce and sauté for about 1 minute. Turn off the heat, add cream cheese, mix, and layer this on top of the tomato mixture in the baking dish.
  • *Optional layer: sauté baby spinach in the pan and mix with 1 tablespoon cream cheese and add this on top of the mushroom layer.
  • For the final layer, we top everything with goat cheese (crumbled) and mozzarella cheese.
  • Bake in preheated 350-degree F oven for about 15 minutes. Remove and serve with warm naan bread or pita, or tortilla chips.