Hot Mushroom Dip

Wednesday, October 29, 2008

4 bacon strips, diced
8 oz fresh mushrooms, chopped
1 medium onion, finely chopped
1 garlic clove, minced
2 tbsp AP flour
1/4 tsp salt
1/8 tsp pepper
8 oz cream cheese, cubed
1/2 cup sour cream
2 tsp Worcestershire sauce
1 tsp soy sauce

In a skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 tbsp drippings. In the drippings, saute mushrooms onion and garlic until tender. Add the flour, salt and pepper. Cook and stir 1 minute or until thickened. Reduce heat. Add the cream cheese, sour cream, Worcestershire sauce and soy sauce. Cook and stir until cream cheese is melted. Stir in bacon. Serve warm with vegetables or crackers.