Mushroom Dip (Hot)

Mushroom Dip (Hot) Jan Peterson

5 bacon strips, diced

½ lb. Fresh chopped mushrooms

1 medium onion finely chopped

1 garlic clove, minced

2 Tbsp. Flour

1/4 tsp. Salt

1/8 tsp. Pepper

1 - 8 oz. Pkg. Cream cheese

½ cup sour cream

2 tsp. Worcestershire sauce

1 tsp. Soy Sauce

Assorted raw vegetables or crackers

In a skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels. Drain, reserving 2 Tbsp. drippings. In the drippings, saute mushrooms, onion and garlic until tender. Add the flour, salt and pepper; cook and stir for 1 minute or until thickened. Reduce heat. Add the cream cheese, sour cream, Worcestershire sauce and soy sauce. Cook and stir until cheese is melted. Stir in bacon (or crumble over top for garnish).