4 slices bacon
8 oz. fresh mushrooms, chopped (3 c.)
1 med. onion, finely chopped (1/2 c.)
1 clove garlic, minced
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 (8 oz.) pkg. cubed cream cheese
2 tsp. Worcestershire sauce
1 tsp. soy sauce
1/2 c. dairy sour cream

In skillet cook bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon, set aside.

Cook mushrooms, onion and garlic in reserved drippings until tender and most of the liquid has evaporated. Stir in flour, salt and pepper. Add cream cheese, Worcestershire sauce and soy sauce. Heat and stir until cheese is melted. Stir in sour cream and crumbled bacon. Heat through. Do Not Boil.

Makes 2 1/2 cups. Serve on rye bread rounds, crackers or rusks.