Mushroom and Bacon Dip
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Ingredients:
In a 2 quart microwave safe casserole, arrange bacon, loosely covered with paper towel. Microwave at high for 6 minutes until crisp. Remove bacon and crumble. Reserve 2 1/2 tablespoons drippings. Add mushrooms and garlic to reserved drippings, microwave uncovered for 2 minutes or until mushrooms are tender, stirring once. Add soup mix and pepper and cream cheese, and combine thoroughly. Decrease heat to medium and microwave uncovered stirring frequently, for 3 minutes or until cheese melts. Stir in sour cream and bacon. Microwave uncovered at medium for 3 minutes or until heated through, stir once. Garnish with additional mushrooms and bacon. Use small crackers or rye bread to dip. Yield about 2 cups
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