HOT MUSHROOM AND BACON DIP
Make this dish up to 2 days before required, store covered in refrigerator. Reheat on HIGH for about 3 minutes.
4 Bacon Rashers, finely chopped 15g Butter
1 small Onion, finely chopped 2 tspns Plain Flour
250g Mushrooms, sliced 1 tspn Soy Sauce
250g Cream Cheese, chopped 1 tspn Worcestershire sauce
1 clove Garlic 1 Tblspn Dry Sherry
½ cup Sour Cream
Place bacon in shallow dish, cover with absorbent paper, cook on HIGH 3 minutes or until bacon is crisp. Remove bacon from dish, add butter, onion and garlic to dish, cook on HIGH 2 minutes. Stir in mushrooms, cook on HIGH 2 minutes, sprinkle with flour, top with cheese, sauces and sherry, cook on HIGH 5 minutes, stir halfway through cooking time. Stir in sour cream and bacon, spoon into serving dish. Reheat on HIGH 3 minutes when serving.
(Port can be used if there is no sherry is available. Also use the sour cream with garlic and parsley. When cooking double quantity I generally cook in the wok on the stove because of space and when the cheese is well combined and melted I remove from the heat and mix in the bacon and sour cream, then pour the mixture into the serving dishes. Use dishes that are microwaveable for reheating.)
DEFINITELY COOKED MINE ON THE STOVE