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Mushroom and Bacon Dip/Spread

Dip

Smoked Bacon, diced (about 8 slices of streaky or 6 of thick -- more if you want it)

1 onion, finely diced

3-4 cloves of garlic, (maybe less if you don't want people to know what you had for lunch....) put through a press or finely diced

about 1 lb of mushrooms, sliced  -- Try to get some shiitake or other flavoursome mushrooms in there

1 tsp Salt

1 1/2 tsp fresh thyme or  1/2 of dried

1 x 250g package of cream cheese

sour cream -- about 300ml, but you will need to play with this one.  You will need more if making a dip, possibly less if you are making a spread.  It depends if you want a thicker or more runny spread.

green onions  -to use as a garnish,mix them in, or leave them out! (we call these spring onions - Ed)

 

1.  Fry off bacon in a large fry pan over medium heat.  Remove to a plate to cool.  In the remaining bacon fat, (or if your bacon was a bit lean, add some butter or oil), fry off the onion until soft.  Add the mushrooms and fry until golden brown.  Add the garlic, thyme and continue to fry until fragrant.  Remove to a bowl or plate until cool.

2.  Place cream cheese into a large bowl -- you will be adding everything in here, so make sure you have a bowl that is big enough for you to get it all in there and be able to mix it up.  Mix the cream cheese until soft.  Crumble/chop the bacon and add to the cream cheese.  Combine the mushroom, garlic, & thyme mix to the cream cheese.   Now comes the judgement part --- If your mix is too thick, start to add sour cream until it reaches your desired consistency.  When your dip/spread is the way you want, mix in some green onions.  The dip/spread is now ready for use, but it does taste better if covered and left in the fridge for a bit.  This will keep in the fridge for quite awhile!

--recipe inspired by Martha Stewart

 

 

- At our house, we spread these mixes on a tortilla, layer raw veggies (like thin strips of carrot etc.) and wafer thin ham, chicken, or beef then roll them up.  We then either cut them in half, or in 2" chunks which make nice spiral effect thing.  You could leave out the meat, including in bacon in the mushroom bacon dip for a veggie option.  If you make the tortilla option, wrap them in cling film and they will keep for at least 24hrs before going soggy or trying to make a run for it!

-- These spreads are also nice in pitas, on bagels, and even crumpets.  

--Some ideas to change the flavour of the bacon Mushroom dip: Try leaving out or changing the type of mushrooms, leave out the garlic, change the herbs (rosemary instead?) , use red onions -- you get the idea!

 

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