Chop the onions and mushrooms and set aside. Fry bacon in 12-inch skillet over medium heat until crisp. Drain, reserving 2 tablespoons grease. Crumble bacon and set aside. In same skillet, return grease, and add mushrooms, onions and garlic. Saute over medium heat until mushrooms have given up their liquid and onions are translucent-about 8-10 minutes. Drain. Add cream cheese and heat over low heat until it has melted. Stir in the sour cream, bacon and spices. Heat through. Serve warm with butter crackers or petite croissants
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