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| Virginia Bacon & Mushroom Dip
10 slices of hickory smoked bacon
8 ounces of fresh mushrooms, chopped
1/2 cup of finely diced onion
1 clove garlic, minced
2 tablespoons of flour
1/2 teaspoon of salt
1/8 teaspoon of ground black pepper
one 8 ounce package of cream cheese, cubed
2 teaspoons of Worcestershire sauce
1 teaspoon of soy sauce
1/2 cup of sour cream
1 to 2 teaspoons of minced fresh parsley or chives
Cook bacon until crisp, drain and set aside. Reserve 2 tablespoons of bacon drippings. Sauté mushrooms, onion 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 het for 2 minutes, stirring frequently. Add cream cheese, Worcestershire and soy sauce, heat on low until cheese melts. Stir in the 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 with crackers. Makes 2 1/2 cups
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