Hot Mushroom Dip

This recipe is another classic from my recipe box. I originally got this recipe from the Junior League “Perennials” cookbook in the 1980s when I first started my catering business. Since then, I’ve brought it to so many gatherings and people absolutely love it!

  • Prep Time: 10m
  • Cook Time: 15m
  • Total Time: 25m


  • 4 slices of bacon, fried
  • 2 tbsp. bacon drippings
  • 1/2 lb fresh mushrooms, sliced
  • 1 Medium onion, finely chopped
  • 1 clove garlic, minced
  • 2 tbsp. flour
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 8 ounce package, cream cheese, cubed
  • 2 tsp. Worcestershire
  • 1 tsp. Soy Sauce
  • 1/2 c Sour Cream


  1. Drain and crumble bacon; set aside. Heat bacon drippings in skillet. Add mushrooms, onion, and garlic; cook. Stirring often, until liquid has evaporated. Stir in flour, salt, and pepper. Add cream cheese, Worcestershire, and soy sauce; cook. Stirring constantly, until cheese melts. Stir sour cream and bacon into mushroom mixture; cook until thoroughly heated, stirring constantly. (Do not Boil.) Serve warm with assorted crackers.