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Hot Mushroom Dip


8 oz cream cheese

6 slices bacon

1/2 lb mushrooms - sliced

1 medium onion -finely chopped

1 clove garlic - minced

2 Tbsp flour

1/4 Tsp salt

1/8 Tsp pepper

2 Tsp Worcestershire sauce

2 Tsp soy sauce - low sodium
if using regular soy,omit salt

1/2 cup sour cream


In a large skillet, fry the bacon until crisp.

Remove from skillet and drain.

Pour off all but 2 Tbsp of the bacon drippings.

Add the onion,mushrooms and garlic to the skillet and saute,on medium heat, until onions are tender and most of the mushroom liquid has evaporated (6-8 min).

Stir in the flour,salt(if using)and pepper.

Cut cream cheese in small chunks.

Lower heat,add cream cheese,Worcestershire,and soy sauces.

Stir constantly until cream cheese has melted.

Remove from heat and gently stir in the sour cream.

Top with the reserved bacon that has been crumbled.

Serve hot with crackers,breadsticks,etc.