4 slices bacon
8 oz. mushrooms, chopped (about 3 c.)
1 med. onion, finely chopped
1 garlic clove, minced
2 tbsp. flour
1/8 tsp. freshly ground pepper
1 (8 oz.) pkg. cream cheese, cubed
2 tsp. Worcestershire sauce
1 tsp. soy sauce
1/2 c. sour cream
1 tsp. fresh lemon juice
Cocktail rye or assorted crackers

Cook bacon in large skillet over medium heat until crisp. Transfer bacon to small bowl, crumble and set aside. Pour off all but 2 tablespoons drippings from skillet. Add mushrooms, onions and garlic to skillet and saute over medium high heat until liquid evaporates. Stir in flour and pepper and mix well. Add cream cheese, Worcestershire sauce and soy sauce and continue cooking until cheese is melted. Blend in sour cream, lemon juice and bacon bits and cook until heated through, do not boil. Serve warm with cocktail rye or assorted crackers. Makes about 2 1/2 cups.