Tuesday, September 6, 2011

Scalloped Mushroom Dip

6 slices of bacon, cooked until crisp and chopped
1 Tablespoon of butter
1 Tablespoon reserved bacon fat
1 small onion, finely chopped
1 clove garlic, minced
1/2 pound mushrooms, thinly sliced
2 Tablespoon flour
pepper to taste
8 ounces cream cheese, cut into pieces
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/2 cup sour cream

Saute onion and garlic in butter and bacon fat, until soft. Add mushrooms and cook lightly. Add flour, pepper, cream cheese, soy sauce, Worcestershire sauce, and mustard and cook over low heat until cheese is melted. Remove from heat. Stir in sour cream and bacon. Put into a shallow baking dish. Cover and refrigerate. Bake at 350F. for about 25-30 minutes, or until bubbly.
Sprinkle with sliced green onion or parsley or more bacon and serve with crackers or sliced baguette.

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