Virginia Bacon and Mushroom Dip
Ingredients
- 10 slices Edwards Virginia hickory-smoked bacon
- 8 ounces fresh mushrooms, chopped
- 1/2 cup finely diced onions
- 1 clove garlic, minced
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/8 teaspoon coarsely ground black pepper
- 1 8-ounce package cream cheese, cubed
- 2 teaspoons Worcestershire sauce
- 1 teaspoon soy sauce
- 1/2 cup sour cream
- 1-2 teaspoons minced parsley or chives, for garnish
Directions
1. Cook bacon until crisp; drain and set aside. Reserve 2 tablespoons bacon drippings. Sauté mushrooms, onions
and garlic in reserved drippings until soft and most of the liquid has evaporated. Stir in flour, salt and pepper and
allow to bubble on medium heat for 2 minutes; stir frequently. Add cream cheese, Worcestershire and soy sauce; heat on low until cheese melts. Stir in sour cream and 8' strips of crumbled bacon. Spoon into serving bowl and garnish with remaining crumbled bacon. Sprinkle with parsley or chives. Serve warm. Yields 2 1/2 cups. Serve with melba toast, bread sticks or crackers.
2. Note: Can be made a day ahead and reheated in a double boiler. Do not allow to boil when reheating. Do not add garnish until ready to serve.
3. “Extra delicious!”
Virginia Bacon and Mushroom Dip - Delectable appetizer featuring hickory-smoked bacon, cream cheese, mushrooms, diced onions, garlic, sour cream, soy sauce and pepper