Cook the bacon in a large high-sided skillet over medium heat.
Once cooked, remove and crumble the cooked bacon into small pieces, set aside, and save 2 tablespoons of drippings.
Heat the reserved bacon drippings in a large high-sided skillet over medium heat.
Sauté the mushrooms, onions, and garlic until the mushrooms have softened and the onions turn translucent. Cook until most of the liquid has evaporated.
Stir in the flour, salt, and pepper.
Add in the cubed cream cheese, a few cubes at a time, until melted. Stir in Worcestershire and soy sauce. Finally, stir in the sour cream and bacon pieces. Stir constantly until the mixture is incorporated.
Continue to cook over medium-low heat until heated through. Transfer to a small casserole dish and serve with crackers or toast points.