Hot Mushroom Dip Recipe

4 5 6
Hot Mushroom Dip Recipe
Hot Mushroom Dip Recipe photo by Taste of Home
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Hot Mushroom Dip Recipe

Read Reviews
4 5 6
Publisher Photo
"I've whipped up this dip for many potlucks and special gatherings, and it's always well received," says Ellen Derflinger of Jefferson, Maryland. Serve this thick hearty spread with crackers, or let it bring new life to a veggie tray.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 bacon strips, diced
  • 1/2 pound fresh mushrooms, chopped
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (8 ounces) cream cheese, cubed
  • 1/2 cup sour cream
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon soy sauce
  • Assorted raw vegetables or crackers

Directions

In a large skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper; cook and stir for 1-2 minutes or until thickened.
Reduce heat. Add the cream cheese, sour cream, Worcestershire sauce and soy sauce; cook and stir until cheese is melted. Stir in bacon. Serve warm with vegetables or crackers. Yield: 2 cups.
Originally published as Hot Mushroom Dip in Quick Cooking May/June 2001, p51

  • 4 bacon strips, diced
  • 1/2 pound fresh mushrooms, chopped
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (8 ounces) cream cheese, cubed
  • 1/2 cup sour cream
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon soy sauce
  • Assorted raw vegetables or crackers
  1. In a large skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper; cook and stir for 1-2 minutes or until thickened.
  2. Reduce heat. Add the cream cheese, sour cream, Worcestershire sauce and soy sauce; cook and stir until cheese is melted. Stir in bacon. Serve warm with vegetables or crackers. Yield: 2 cups.
Originally published as Hot Mushroom Dip in Quick Cooking May/June 2001, p51

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Reviews forHot Mushroom Dip

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Appy_Girl User ID: 1132413 247771
Reviewed May. 2, 2016 Edited May. 4, 2016

"All the right non fancy Ingredients that makes for one fancy Dip. Love the smoky taste that the bacon adds. I served ours with baked wontons. But I think that some toasted baguette bread would have been a better choice. Its a little heavier in texture so you want to use a sturdier type of cracker. I made the recipe as is. This one certainly will fit anyone's entertaining menu*

Janie Taste of Home Volunteer Field Editor"

MY REVIEW
AfterAgnesDowner User ID: 7584816 239214
Reviewed Dec. 12, 2015

"Made several times. Yummy"

MY REVIEW
venki-chinnu User ID: 7521101 78578
Reviewed Dec. 5, 2013

"Good one to cook in holidays"

MY REVIEW
TinaO-01 User ID: 5948732 47323
Reviewed Jul. 28, 2011

"It was a favorite at the potluck...... however I found it to be a bit salty and it to be just like a stroganoff sauce....Good just different"

MY REVIEW
beasleycd User ID: 5780682 79390
Reviewed Jan. 23, 2011

"Good hot. Make just before serving. I had to add chicken stock to thin it out because I left it on the stove too long. I also made it with low fat cream cheese and sour cream - still great!"

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