Mushroom & Bacon Dip

 

Vicki


Ingredients:
6 slices of bacon
1/2 pound mushrooms sliced thin
2 medium cloves garlic finely chopped
1 envelope onion soup mix
1/8 teaspoon pepper
1 (8 oz) cream cheese softened
1/2 pint (8 oz) sour cream
cracker or small rye bread
Method:
In a 2 quart microwave safe casserole, arrange bacon, loosely covered
with paper towel. Microwave at high for 6 minutes until crisp. Remove
bacon and crumble. Reserve 2 1/2 tablespoons drippings. Add mushrooms
and garlic to reserved drippings, microwave uncovered for 2 minutes or
until mushrooms are tender, stirring once. Add soup mix and pepper and
cream cheese, and combine thoroughly. Decrease heat to medium and
microwave uncovered stirring frequently, for 3 minutes or until cheese
melts. Stir in sour cream and bacon. Microwave uncovered at medium for 3
minutes or until heated through, stir once. Garnish with additional
mushrooms and bacon. Use small crackers or rye bread to dip.
Yield about 2 cups