Bobbie says:
This savory Mushroom, Bacon and Green Onion Spread is a perfect hearty appetizer or snack for holiday get-togethers or any time. Serve it as a warm dip with breadsticks or veggies. On Christmas Day, I served it chilled as a cracker spread, and it was a huge hit, especially with one of my brothers-in-law, who repeatedly made sure I knew how much he liked it.
This recipe may be made ahead and re-warmed over very low heat. Remember, keep hot foods hot and cold foods cold. Don’t leave it out at room temperature for hours. Serve it in a small crockpot with a “warm” setting. I spread it in a small heatproof dish and use a vintage warming tray to keep it at serving temperature.
*Note from Heather* This recipe is easily converted to gluten free by using rice flour in place of all-purpose and using a gluten free soy sauce, Lee and Perrin’s Worcestershire Sauce is gluten free, check the brand you use.
Mushroom, Bacon and Green Onion Spread Recipe
- 8 ounces fresh mushrooms (common white or button mushrooms)
- 1 bunch green onions (scallions, spring onions)
- 2 cloves fresh garlic (I used 4, actually, but I’m a little crazy for garlic)
- 4 slices bacon
- 2 tablespoons all-purpose flour
- 2 teaspoons Worcestershire sauce
- 2 teaspoons soy sauce
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 8 ounces cream cheese, cut into 8 cubes
- 1/2 cup sour cream
- Finely mince the mushrooms. I did this in my food processor, with the steel blade, and using an on/off pulsing motion. Set aside.
- Slice green onions using a very sharp knife, so you can slice them very thinly. Set aside.
- Finely mince the garlic. Add this to the onions.
- In a large heavy skillet, fry the bacon until crisp. Remove bacon from skillet and set aside to cool, leaving the bacon grease in the pan.
- Saute the minced mushrooms in the bacon grease until they’ve given up all their liquid and have begun to brown a bit. Stir in the flour, mixing well, then add the Worcestershire sauce, soy sauce, salt & pepper. Stir thoroughly.
- Melt cream cheese into mushrooms
- Reduce the heat to low, and add the cubed cream cheese, stirring it into the mushrooms as it melts.
- Add the sliced green onions and garlic and mix well.
- Stir in sour cream and bacon
- Crumble the bacon and add to the mixture, along with the sour cream. Stir over low heat just until hot throughout.
Transfer to a heated serving dish and serve with breadsticks, veggie dippers or crackers, or chill thoroughly and serve cold as a cracker spread.
~20 servings 2 TBSP each
Bobbie Laughman is an elder caregiver, writer, and Generally Nice Person, who lives in Gettysburg. Have a question you’d like Bobbie to answer? Just want to say Hi There! Contact her at Bobbie@home-ec101.com
If I made that I would eat the whole thing by myself.
I didn’t know you made this! I make the same thing, or something verrrry like it — a recipe from one of Bay County, FL Junior League’s finest. It’s only downside is that it isn’t terribly pretty. Man, now you’ve got me hungry for it and not a mushroom in sight…
@writercook Lori, I hadn’t made it until recently. It was in a community cookbook I had, but I made several changes, because the original showed promise but wasn’t quite amazing enough to take to my inlaws house on Christmas day, so I tweaked the ingredients and the procedure. I prefer fresh green onion over sauteed yellow onion for this kind of recipe. Adding it and the garlic later in the process keeps it from getting too mellow. Oh, and it only called for 1 clove of garlic, but you know me: I can’t just leave it at that. (It’s genetic.)
I just Googled “bacon green onion dip,” wanting to find a great recipe I can use over the holidays. Lucky me! I also found this great site! Terrific concept. I can’t wait to start getting your newsletters.