8 slices bacon, cooked and crumbled
8 oz. fresh mushrooms, chopped
1/2 c. finely diced onions
1 clove garlic, minced
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper (freshly cracked)
1 (8 oz.) pkg. cream cheese, cubed
2 tsp. Worcestershire sauce
1 tsp. soy sauce
1/2 c. sour cream

Set aside cooked and crumbled bacon. Reserve 2 tbsp. bacon drippings. Saute mushrooms, onions and garlic in bacon drippings until soft and most of the liquid has evaporated. Stir in flour, salt and pepper and allow to bubble on medium heat for 2 minutes. Stir frequently.

Add cream cheese, Worcestershire sauce and soy sauce; heat on low until cheese melts. Stir in sour cream and crumbled bacon. Serve warm. Yields 2 1/2 cups.

Serve with melba toast, bread sticks or crackers.

Note: Can be made a day ahead and reheated in double boiler. Do not allow to boil when reheating.