- Prep Time: 15m
- Cook Time: 20m
- Yield: 2 1/2 Cups
- Category: Appetizers
Ingredients
- 4 slices thick, center cut bacon
- 2 tbsp. reserved bacon drippings
- 1/2 lb fresh mushrooms, sliced (crimini, button, or portobello)
- 1 medium Vidalia sweet onion, finely diced
- 1 clove garlic, minced
- 2 tbsp. all-purpose flour
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 8 oz cream cheese, cubed
- 2 tsp. Worcestershire
- 1 tsp. soy sauce
- 1/2 c sour cream
- Crackers or toast points, for serving
Instructions
- 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.