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Hot Mushroom and Bacon Dip

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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. ;-)”
READY IN:
30mins
SERVES:
8
YIELD:
1 Dip
UNITS:
US

Ingredients Nutrition

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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