6 slices bacon
1/2 lb. mushrooms, sliced thin
2 med. cloves garlic, finely chopped
1 env. onion soup mix
1/8 tsp. pepper
1 (8 oz.) cream cheese, softened
1/2 pt. (8 oz.) sour cream
Crackers or sm. rye bread

In 2 quart microwave safe casserole, arrange bacon, loosely cover with paper towel. Microwave at high 6 minutes until crisp. Remove bacon and crumble. Reserve 2 1/2 tablespoons drippings. Add mushrooms and garlic to reserved drippings, microwave uncovered 2 minutes or until mushrooms are tender, stirring once. Add soup mix and pepper, and cream cheese, combine thoroughly.

Decrease heat to med. and microwave uncovered, stirring frequently, 3 minutes or until cheese melts.

Stir in sour cream and bacon. Microwave uncovered at medium 3 minutes or until heated through, stir once. Garnish with additional mushrooms and bacon. Makes about 2 cups dip.