BACON AND CHEESE STUFFED MUSHROOM DIP
BACON AND CHEESE STUFFED MUSHROOM DIP
Awesome dip – probably one of my best so far! Love the flavors! Great for all those fun times with friends. This one is bound to go over very well. I can't say it enough. This is delicious!! Although I served it with low-carb veggie sticks, I think it would lend itself beautifully to pork rinds actually, or even low-carb crackers, if you feel like making them. You can actually find commercial crackers (small size crackers) that are no more than about 1 gram of carb per cracker. Those would be a good addition as well as the pork rinds, I think. Anyway, it was good just eating it with a spoon! It's good cold as well and it's good on chicken or steak. lol I think I just love this! Good stuff!
5 slices bacon, cooked crisp and chopped (reserve bacon fat) 1 tbsp bacon fat (15 mL) 1 lb mushrooms, chopped (0.45 kg) 1/2 tsp Italian seasoning (2 mL) 1/4 tsp seasoning salt (1 mL) 1 tbsp bacon fat (15 mL) 1/2 cup chopped red pepper (125 mL) 1/2 cup chopped onion (125 mL) 2 tsp bottled crushed garlic (10 mL) Cheese Mixture: 8 oz regular cream cheese, softened (250 g) 1/4 cup sour cream (60 mL) 1/4 cup mayonnaise (60 mL) 11/2 cups half-and-half mixture of Cheddar and (375 mL) Mozzarella cheese, divided 1/2 tsp black pepper (2 mL) 1/4 tsp salt (1 mL)
In nonstick frying pan, in 1 tbsp (15 mL) bacon fat, cook mushrooms until the moisture has evaporated and they are turning brown in spots. Sprinkle with Italian seasoning and seasoning salt and toss. Set aside in a medium bowl. To the pan in 1 tbsp (15 mL) bacon fat, add red pepper and onion and cook until the onion is translucent and soft. Add to the mushrooms.
In food processor, process cream cheese. Add sour cream, mayonnaise and 1 cup (250 mL) of the cheese mixture, black pepper and salt; process. Add to the mushroom mixture and combine well. Turn out into a 2-qt (2 L) casserole dish. Sprinkle the top with the remaining cheese and crispy bacon bits. Place in 350°F (180°C) oven and bake 20 minutes, or until hot and bubbly.
Yield: 8 servings 1 serving 309.1 calories 13.0 g protein 26.2 g fat 1.1 g fiber 5.3 g net carbs
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