Warm Mushroom Bacon Dip Food

MUSHROOM-AND-BACON DIP

Steps:

• In a small bowl, soak porcini in the boiling water until soft, about 20 minutes. Working over the bowl, lift out porcini, and squeeze out liquid. Coarsely chop porcini. Pour liquid through a fine sieve into another bowl, and reserve.
• Cook bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Drain on paper towels. Pour off rendered bacon fat, reserving 1/4 cup. Wipe skillet clean. Coarsely chop bacon.
• Return 3 tablespoons bacon fat to skillet. Add leek and garlic; cook over medium heat, stirring occasionally, until translucent, about 2 minutes. Add fresh mushrooms and porcini, then the salt and pepper. Raise heat to high; cook, stirring, until mushrooms are tender, 5 to 8 minutes. Add thyme; cook 2 minutes more. Transfer to a plate; let cool.
• With an electric mixer, whisk cream cheese in a medium bowl until smooth. Gradually add sour cream; whisk until smooth. By hand, stir in mushrooms, three-quarters of the bacon, scallions, and 2 tablespoons porcini liquid. If necessary, add more porcini liquid to reach desired consistency.
• Garnish dip with scallions and remaining bacon. If desired, cook sliced mushrooms in remaining tablespoon bacon fat in a medium skillet over medium heat, stirring occasionally, until golden brown, about 2 minutes. Scatter over dip. Serve with waffle chips if desired.

WARM AND CREAMY BACON DIP

Steps:

• Bring cream cheese to room temperature. Preheat oven to 400 degrees.
• In a bowl, combine all ingredients. Place in 1-quart baking dish. Cover. Heat 25-30 minutes or until hot.
• Serve with assorted fresh vegetables, crackers and/or chips. Makes 3 cups.
• *Serving option: Dip may also be placed in hollowed round sourdough loaf, wrapped in foil and heated in 400 degree oven for 30 minutes.

WARM BACON-MUSHROOM VINAIGRETTE

Steps:

• Cut 4 ounces bacon (about 4 slices) into 1/2"-wide strips. Cook bacon with 3 tablespoons water in a medium skillet over medium heat, stirring often, until bacon starts to crisp. Add 2 cups sliced mushrooms; cook, tossing occasionally, until tender, 5-6 minutes. Add 3 tablespoons Sherry vinegar and 1/4 cup water; simmer until reduced by half, about 1 minute. Stir in 2 tablespoons vegetable oil. Season with kosher salt and freshly ground black pepper. Stir in 2 tablespoons chopped flat-leaf parsley. DO AHEAD: Can be made 1 day ahead. Rewarm before using.

HOT MUSHROOM DIP

Steps:

• 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.

WARM MUSHROOM & BACON DIP

Steps:

• In 10" skillet, cook bacon and remove and crumble.
• Reserve 1 1/2 tablespoons drippings.
• Add mushrooms and garlic to reserved drippings and cook over medium heat, stirring occasionally, 5 minutes or until mushrooms are tender and liquid is almost evaporated.
• Add golden onion soup mix and pepper, then cream cheese and combine thoroughly.
• Simmer, stirring constantly, until cream cheese is melted.
• Stir in sour cream and bacon and heat through.
• Garnish, if desired, with parsley and additional mushrooms and bacon.
• Serve with bread or crackers.

HOT MUSHROOM AND BACON DIP

Steps:

• Place bacon in shallow dish, cover with paper towel, cook on high in a microwave for 3 minutes or until bacon is crisp.
• Remove bacon from the dish, then add the butter, onion and garlic to the dish, cook on high for 2 minutes.
• Stir in the mushrooms, cook on high for another 2 minutes, then sprinkle the mushroom mixture with the flour.
• Next, top the mushroom mixture and flour with the cream cheese, worcestershire sauce and dry sherry.
• Cook on high for 5 minutes, stir halfway through this cooking time.
• Stir in the sour cream and the chopped bacon.
• Spoon into a serving dish.
• Serve as a hot dip with raw vegetables such as sliced carrots, capsicum, beans and celery.

MICROWAVE WARM MUSHROOM & BACON DIP

Steps:

• In 2 quart microwave safe casserole, arrange bacon, loosely cover with paper towel.
• Microwave at high 6 minutes until crisp; remove bacon and crumble.
• Reserve 2 1/2 tablespoons drippings.
• Add mushrooms and garlic to reserved drippings, microwave uncovered 2 minutes or until mushrooms are tender, stirring once.
• Add soup mix and pepper, and cream cheese, combine thoroughly.
• Decrease heat to med. and microwave uncovered, stirring frequently, 3 minutes or until cheese melts.
• Stir in sour cream and bacon.
• Microwave uncovered at medium 3 minutes or until heated through, stir once.
• Garnish with additional mushrooms and bacon.

DEB'S WARM MUSHROOM DIP

Steps:

• Saute onion and garlic in butter and bacon fat for 1 minute. Add mushrooms and cook until most liquid is gone.
• Add flour, pepper, cream cheese, sauces and mustard. Stir until cheese melts.
• Remove from heat, add sour cream and bacon.
• Pack in shallow oven dish. Bake at 350 for 25-30 minutes. Serve with crackers or slices of french baguette.

WARM SWISS CHEESE AND BACON DIP

Steps:

• Set aside 1/2 of the crushed crackers, 1/4 of the bacon bits, and 1/2 of the green onions for topping.
• Combine Swiss cheese, cream cheese, and Miracle Whip® in a microwave-safe bowl. Microwave for 2 minutes.
• Add remaining crushed crackers, remaining bacon bits, and remaining green onions to the cheese mixture. Mix well and microwave for 2 more minutes.
• Sprinkle dip with remaining crackers, bacon bits, and green onions.

WARM BLUE CHEESE DIP WITH GARLIC AND BACON

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from skillet, drain on paper towels and crumble.
• Place garlic in hot bacon grease. Cook and stir until soft, about 1 minute. Remove from heat.
• Preheat oven to 350 degrees F (175 degrees C). Place cream cheese and half-and-half in a medium bowl. Beat with an electric mixer until blended. Stir in bacon, garlic, blue cheese and chives. Transfer mixture to a medium baking dish.
• Bake covered in the preheated oven 30 minutes, or until lightly browned.