Hot Mushroom and Bacon Dip |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I picked this recipe up at a Tupperware party many many years ago. This is my guilt-free dip because I figured that having crispy crunchy raw vegetables with it cancels out the high caloried bacon, cream cheese and sour cream. ;-) Ingredients:
4 slices bacon |
15 g butter |
1 small onion, finely chopped |
1 clove garlic, crushed |
250 g mushrooms, sliced |
2 tablespoons plain flour |
250 g cream cheese, chopped |
1 teaspoon worcestershire sauce |
1 tablespoon dry sherry (optional) |
1/2 cup sour cream |
Directions:
1. Place bacon in shallow dish, cover with paper towel, cook on high in a microwave for 3 minutes or until bacon is crisp.
2. Remove bacon from the dish, then add the butter, onion and garlic to the dish, cook on high for 2 minutes.
3. Stir in the mushrooms, cook on high for another 2 minutes, then sprinkle the mushroom mixture with the flour.
4. Next, top the mushroom mixture and flour with the cream cheese, worcestershire sauce and dry sherry.
5. Cook on high for 5 minutes, stir halfway through this cooking time.
6. Stir in the sour cream and the chopped bacon.
7. Spoon into a serving dish.
8. Serve as a hot dip with raw vegetables such as sliced carrots, capsicum, beans and celery.
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