Edwards' Virginia Bacon And Mushroom Dip(The Hickory-Smoked Bacon Is The Secret!) - cooking recipe

Ingredients

10 slices Edwards Virginia hickory-smoked bacon
8 oz. fresh mushrooms, chopped
1/2 c. finely diced onions
1 clove garlic, minced
2 Tbsp. flour
1/2 tsp. salt
1/8 tsp. coarsely ground black pepper
1 (8 oz.) pkg. cream cheese, cubed
2 tsp. Worcestershire sauce
1 tsp. soy sauce
1/2 c. sour cream
1 to 2 tsp. minced parsley or chives (for garnish)

Preparation

Cook bacon until crisp; drain and set aside.
Reserve 2 tablespoons bacon drippings.
Saute mushrooms, onions 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 heat for 2 minutes; stir frequently.
Add cream cheese, Worcestershire sauce and soy sauce; heat on low until cheese melts. Stir in 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.
Yields 2 1/2 cups.
Serve with Melba toast, bread sticks or crackers.