In a medium skillet, heat 2 tablespoons of olive oil or butter over medium heat. Add 8 ounces of sliced mushrooms and sauté for 8–10 minutes, stirring occasionally, until they are browned and tender.

Stir in 2 minced garlic cloves to the skillet and cook for an additional minute until fragrant, stirring to prevent burning.

Reduce the heat to low and add 8 ounces of softened cream cheese and ½ cup of sour cream. Stir until the cheeses are completely melted and the mixture is smooth, about 3–4 minutes.

Add half of the shredded mozzarella cheese (about ½ cup) and ¼ cup grated Parmesan cheese to the skillet. Mix until both cheeses are fully integrated, taking about another 2 minutes.

Transfer the creamy mixture to a baking dish and top with the remaining mozzarella cheese. Bake in a preheated oven at 375°F for 15–20 minutes or until the top is bubbly and golden brown.

Once baked, remove the dip from the oven and garnish with chopped fresh thyme or parsley. Serve hot with toasted baguette slices, crackers, or fresh veggies.