Warm Mushroom Bacon Dip

5 from 2 reviews
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Warm Mushroom Bacon Dip - A warm, creamy and delicious dip made with sauteed mushrooms, crispy bacon, melted cream cheese and sour cream, and Worcestershire and soy sauce.

This recipe for Warm Mushroom Bacon Dip is one that my sister Joanne shared with us.   She first served it a few years ago at a family gathering and we all fell in love with it back then.  We had it again this past Thanksgiving and instantly knew we wanted to share the recipe here – it’s so good!

This delicious dip has crumbled bacon and tender plump mushrooms combined with melted cream cheese and sour cream that’s been flavored with Worcestershire and soy sauce to create a unique and comforting appetizer.

Warm Mushroom Bacon Dip - A warm, creamy and delicious dip made with sauteed mushrooms, crispy bacon, melted cream cheese and sour cream, and Worcestershire and soy sauce.

When we made it, we kept the mushroom slices on the thicker side for a chunkier dip, but you can slice the mushrooms thinner or even dice them if you want a smoother consistency.  Either way, you’re sure to enjoy this deliciously creamy Warm Mushroom Bacon dip!

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Warm Mushroom Bacon Dip

Warm Mushroom Bacon Dip - A Family Feast
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5 from 2 reviews

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 8–10 servings 1x
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American

Ingredients

Units Scale
  • 6 strips of bacon
  • 1/2 cup chopped onion
  • 12 ounces mushrooms, sliced
  • 1 8–ounce package cream cheese, cut into cubes
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • Crackers or mini-rye bread slices for serving

Instructions

  1. In a large skillet, brown the bacon until crispy. Remove bacon from the pan and set on a paper towel to cool. Reserve 3 tablespoons of the bacon drippings.
  2. In the same skillet with the reserved bacon drippings, sauté the onion and mushrooms on medium-high heat until tender.
  3. Turn the heat down and add in the cream cheese cubes, Worcestershire sauce, soy sauce, pepper and salt. Stir over low heat until the cream cheese is melted.
  4. Crumble the cooled bacon and add to the skillet along with the sour cream. Stir to mix well and heat through.
  5. Serve immediately with crackers or mini-rye bread slices.

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Last updated: January 23, 2023

Martha is part of the husband-wife team that creates A Family Feast. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Her specialties are baking, desserts, vegetables and pasta dishes.

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11 Comments

  1. I might add a little garlic and a few drops of hot sauce , but it’s also tasty as it. Made a nice open face sandwich for lunch too.

    Reply

  2. One of my go to’s for years now. Really simple but very effective and always gets great comments.

    Reply

  5. This sounds wonderful. My son and I are the only ones in the house that like mushrooms but we actually love them and fight over who gets more. The bacon is an added bonus. I can’t wait to make this for us! Yum.

    Reply

    1. I hope you like it Joan! If you chop the mushrooms smaller, which is how my sister originally made it, you might even get the others in the house to try it too! Thanks so much for stopping by! Martha

      Reply