Bacon Mushroom Dip
Ingredients
- 8 slices Thick Cut Bacon ⓘ
- 1 whole Leek, White And Pale-green Parts Only, Halved Lengthwise, Thinly Sliced Crosswise, And Washed Well ⓘ
- 4 cloves Garlic, Finely Chopped ⓘ
- 1 pound Crimini Or White Button Muchrooms ⓘ
- 1 teaspoon Salt ⓘ
- 1/4 teaspoons Black Pepper
- 1 teaspoon Fresh Thyme ⓘ
- 1 package (8 Oz. Size) Cream Cheese, Softened ⓘ
- 2 cups Sour Cream ⓘ
- 1/2 cups Blue Cheese Crumbles ⓘ
- 3 Tablespoons Green Onions, Chopped ⓘ
Instructions
- 1.
- 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.
- 2.
- Return 3 tablespoons bacon fat to the skillet.
- Add leek and garlic; cook over medium heat, stirring occasionally, until translucent, about 2 minutes.
- Add fresh mushrooms, 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.
- 3.
- With an electric mixer, whisk cream cheese in a medium bowl until smooth.
- Gradually add sour cream and blue cheese crumbles and whisk until fairly smooth.
- By hand, stir in mushrooms, three-quarters of the bacon, scallions, and 2 tablespoons beef broth at a time until the desired consistency is achieved.
- .
- 4.
- Garnish dip with scallions and remaining bacon.
Nutrition & Diet Analysis (per serving)
427
kcal
21% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).