Mushroom Spread/Dip

• 4 slices Bacon
• 1 Tbl. Bacon Drippings
• 1 large Onion, chopped
• 1 clove Garlic, minced
• 1-1/2 pounds Mushrooms, sliced
• 8 oz. low fat Cream Cheese at room temperature
• 1 Tbl. Worcestershire Sauce
• 1 Tbl. Soy Sauce
• 1/4 Tsp. Cayenne Pepper
• 1 cup fat-free Sour Cream
• Salt and Pepper

In a large frying pan, fry Bacon until crisp. Remove from pan and crumble; set aside.

Discard all but 1 tablespoon of the bacon drippings. Cook Onions in the drippings over medium head until onion is translucent. Add Garlic and cook 1 minute more.

Add sliced Mushrooms and cook until soft. Drain excess liquid from pan. Add Cream Cheese and Bacon, stirring until melted and blended with mushrooms.

Add Worcestershire Sauce, Soy Sauce and Cayenne Pepper.

Place in covered bowl and refrigerate until ready to serve.

When ready to serve, heat gently and add Sour Cream. If necessary, thin with more sour cream or a small amount of milk.

Serve warm, with crackers.

Recipe from Donna Weihofen