4 slices bacon
8 oz. fresh mushrooms, coarsely chopped
1 med. onion, finely chopped
1 clove garlic, finely chopped
2 tbsp. Wondra flour
Dash of salt & pepper
1 (8 oz.) pkg. cream cheese, cubed
2 tsp. Worcestershire sauce
1 tsp. soy sauce
1/2 c. sour cream

In skillet, cook bacon until crisp, drain and set aside. In 2 tablespoons of bacon fat, cook mushrooms, onion and garlic until tender. Stir in flour, salt and pepper. Add cream cheese, Worcestershire and soy sauce. Heat until cheese is melted. Stir in sour cream and crisp, crumbled bacon. Heat through. Do not boil. Serve at room temperature on crackers. Makes 2 cups.