Hot Dip

SUBMITTED BY: COOKS48DAILY

"This delicious dip is always best when it's served really warm -- works well with breadsticks and assorted crackers. I make it during the holidays when JOY is in the air and romance is always in style."

PREP TIME	20 Min
COOK TIME	20 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 3 cups

USMETRIC

About scaling and conversions

INGREDIENTS

3 slices bacon
8 ounces sliced fresh mushrooms
1/2 medium onion, chopped
1 clove garlic, minced
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (8 ounce) package cream cheese, cut into cubes
2 teaspoons Worcestershire sauce
2 teaspoons soy sauce
1/2 cup sour cream

READ REVIEWS (12)

DIRECTIONS

Place bacon slices in a large skillet over medium-high heat. Fry until crisp. Remove bacon, crumble and set aside. Drain off all but 2 tablespoons of the bacon drippings.
Add mushrooms, onion and garlic to the bacon drippings, and cook over medium heat, stirring, until tender and most of the liquid has evaporated.
Sprinkle the flour, salt, and pepper over the top, and stir to blend. Mix in cream cheese, Worcestershire sauce, and soy sauce. Reduce heat to low, and stir until cream cheese is melted. Remove from heat. Stir in the sour cream and bacon. Serve warm.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on May 14, 2006 by BabzyBC

My DH's aunt makes this same recipe and I absolutely love it! She was nice enough to share her recipe with me last summer when I was having a party and my guests couldn't get enough of it this dip. I served it with sliced baguette. It really is awesome... and everyone was asking me for the recipe afterwards. This dip (or spread) can be made ahead and then heated in an oven proof dish for about 25-30 minutes before serving.

11 users found this review helpful

Reviewed on Jul. 28, 2007 by wannabechef

I've made this three times for parties. I always get asked for the recipe. The last timde I didn't have any bacon so I used three tablespoons of butter instead (can't gowrong with butter). I did find that the tastes really blend together if I make it ahead of time and refrigerate for a few hours then warm back up. I used french bread and also white corn tortilla chips. Both went well with the dip.

2 users found this review helpful