1. Preheat your oven to 375°F (190°C). Lightly grease a small baking dish or oven-safe skillet.
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 4 minutes.
3. Add the minced garlic and chopped mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 8-10 minutes. Season with thyme, salt, pepper, and red pepper flakes if using.
4. Remove the skillet from heat and let the mushroom mixture cool slightly.
5. In a mixing bowl, combine the softened cream cheese, sour cream, Parmesan, and half of the mozzarella cheese. Stir until smooth and creamy.
6. Fold the mushroom mixture and chopped parsley into the cheese mixture until evenly mixed.
7. Transfer the mixture to the prepared baking dish and sprinkle the remaining mozzarella cheese on top.
8. Bake for 20-25 minutes, or until the top is golden and bubbly. For an extra golden crust, finish under the broiler for 1-2 minutes, watching closely.
9. Remove from the oven and let it cool for 5 minutes before serving. This allows the dip to set slightly, making it easier to scoop.

I like to prepare this dip while chatting with my girls in the kitchen, sharing stories of my grandmother’s garden and the way she would always insist on fresh herbs. It’s in these moments—between stirring and tasting—that I feel the true magic of cooking and family tradition.