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Hot Mushroom Dip

4 slices bacon
1/2 lb. fresh mushrooms, sliced
1 medium onion, finely chopped
1 garlic clove, minced
2 TB all purpose flour
1/4 tsp. salt
1/8 tsp. freshly ground pepper
8 oz cream cheese, cut into small pieces
2 tsp. Worcestershire sauce
2 tsp. soy sauce
1/2 cup sour cream

Fry bacon until crisp, drain. Reserve 2 TB of bacon drippings in
skillet. Crumble bacon and set aside. Add mushrooms, onions and
garlic to reserved drippings. Cook over medium heat until tender
and most of mushroom liquid evaporates, about 6-8 min. Mix in flour
and salt and pepper. Add cream cheese, Worcestershire sauce and
soy sauce. Reduce heat to low and stir until cheese is melted.
Remove from heat. Stir in sour cream and bacon. Serve warm. May be
prepared ahead and re-warmed in oven. Serve with crackers, breadsticks
or pieces of bread.


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9 of 10 people found the following review helpful:
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Yum!, September 1, 2006 - 10:15 AM
Reviewer: Jess from Bardstown, KY
If you like mushrooms and bacon, you cannot go wrong with this dish! I made it last Christmas and it became an instant classic for my family. I now have to make a double batch for them. It is pretty simple to prepare and it has a great flavor from the soy and Worcestershire sauces. It's especially good on French or sourdough bread. I usually make it the night before and re-heat it before serving it.

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