Ingredients
-
4
-
15
-
1
-
1
-
250
-
2
-
250
-
1
-
1
-
1/2
-
-
-
-
-
Directions
Hot Mushroom and Bacon Dip, 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 ;-), made this for my nephews engagement party in Sydney Did the whole lot in a frypan, added mjore sour cream and some shredded cheese and put it in a cob loaf, baked an hour, was wonderful :), I made this for our cocktail party, but since there were a few vegetarians I made it vegetarian by omitting the bacon and substituting some corn and some vegemite (for the salt) I’m not sure whether it was this substitution which made it taste a little odd anyway I fixed it by adding 1/4 packet french onion soup, some Tabasco and about 3/4 cup of tasty cheese It was quite thick as it cooled, perhaps too much flour? But everyone liked it! Capsicum would be nice in it too I served it in a hot cob loaf with some bread and veggies
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Steps
|
1
Done
|
Place Bacon in Shallow Dish, Cover With Paper Towel, Cook on High in a Microwave For 3 Minutes or Until Bacon Is Crisp. |
|
2
Done
|
Remove Bacon from the Dish, Then Add the Butter, Onion and Garlic to the Dish, Cook on High For 2 Minutes. |
|
3
Done
|
Stir in the Mushrooms, Cook on High For Another 2 Minutes, Then Sprinkle the Mushroom Mixture With the Flour. |
|
4
Done
|
Next, Top the Mushroom Mixture and Flour With the Cream Cheese, Worcestershire Sauce and Dry Sherry. |
|
5
Done
|
Cook on High For 5 Minutes, Stir Halfway Through This Cooking Time. |
|
6
Done
|
Stir in the Sour Cream and the Chopped Bacon. |
|
7
Done
|
Spoon Into a Serving Dish. |
|
8
Done
|
Serve as a Hot Dip With Raw Vegetables Such as Sliced Carrots, Capsicum, Beans and Celery. |
