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Prior to making this dip, leave the cream cheese on the counter to soften
Preheat oven to 350F
Remove the stem of the baby bella mushrooms and slice
Mince the garlic cloves
Heat oil, garlic and thyme in a cast iron skillet over med-low heat
Cook until soft and fragrant about 3 minutes
Add the mushrooms to the cast iron skillet
Cook mushrooms, tossing frequently until slightly soft about 7 minutes
Salt the mushrooms and remove from heat
Allow the mushrooms and cast iron to cool slightly
While the mushrooms cool, mix softened cream cheese, Greek yogurt, and ½ cup parmesan cheese
Mix cheese mixture in with the cooked mushrooms and top with another ½ cup of parmesan cheese
Place skillet in the oven to bake for 15 minutes
Increase the heat to broil and broil for 5 minutes or until the parmesan is browned and bubbling
Remove the skillet from the oven and enjoy with toasted baguette, crackers or veggies!