Turkey Bacon Dip

Maria Tanase made this dip for the FFSC Holiday Potluck. It was a big hit with the participants.

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Porcini (bolete). (Albion) Photo by Katherine Elvin

Appetizer/Salad

60 mins

3 cups

See code

Ingredients

3-4 slices dried porcini

1⁄2 C boiling water

8 slices turkey bacon

1 large leek, white and pale green parts only, halved lengthwise, thinly sliced crosswise and washed well

2-3 cloves garlic

1 lb cremini, white or shitake mushrooms, cleaned and chopped

Ground pepper and salt to taste

Fresh or dried thyme

1 8oz package cream cheese – softened

2 C sour cream

1-2 T oil

In a small bowl, soak porcini in boiling water until soft (about 20 minutes).
Working over the bowl, lift out porcini and squeeze out liquid. Finely chop.
Add oil to a skillet and cook turkey bacon over medium heat until crisp.
Add leek and garlic, stirring occasionally, until translucent (about 2 minutes).
Add finely chopped mushrooms and porcini, then season to taste with salt and pepper. Cook until tender (about 5-8 minutes).
Add thyme, cook 2 minutes and cool.
Whisk cream cheese in a medium bowl until smooth and add sour cream. Whisk until smooth and add mushroom bacon mixture. Adjust seasonings to taste.