I just made a manly cream cheese dip but it’s not just for men. I know because I ate a lot of it..and I’m not a man.
I just think of it as manly because Manservant ate a lot of it too. He said it was quite addicting.
He said he was too full for dinner, but then he ate a lot of dinner too. There aren’t to many things that say manly more than bourbon. Or bacon.
And what man doesn’t have a steak topped with mushrooms? Well, I don’t know any but I suppose you are out there.
Dip to me spells Super Bowl. Get it? One needs a super bowl to hold the dips. At least in my opinion.
Super Bowl is for cream cheese dips and sips…at least for folks like me. I don’t know an end zone from a fumble to an offsides to holding…except for maybe holding a chip.
Zoe’s excited this year though because she lives in Philly and people that live in Philly are so excited they’ve already danced in the streets.
But back to mushrooms. This week I found myself with a lot of mushrooms. I can’t even remember what I planned to do with them. But I promise you they weren’t in the fridge to make this dip.
But then they became a dip with bacon because they needed a home…which Manservant was very happy about. Not many things smell better than frying bacon.
And after that… mushrooms fried in bacon. From there it’s just a matter of cooling the mushrooms and getting out the food processor.
Besides cream cheese, sour cream and a touch of mayo, I added pepper. Lots of black pepper. And then the bourbon.
After all bourbon goes great with pepper and bacon. And of course, mushrooms. Throw in some truffle oil, or not, but it does bring out the flavor of the mushrooms.
Which is good for focus if you don’t want to focus on THE Super Bowl-unless of course we are talking about the bowl with the dip.
I’m rooting for Philly. Here in Denver we have a thing about the size of footballs, but I try to stay out of the technical stuff and just keep my head buried in the the winning bowl!
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This bacon, bourbon and mushroom dip is hearty and delicious. Perfect for bourbon, bacon and mushroom lovers!
3 thick slices of bacon
18 ozs of fresh mushrooms sliced thin. (I used criminis and shitakes.)
2 cloves of garlic chopped
1/2 c diced onion
1/2 to 3/4 t freshly ground black pepper
1 1/2 T butter
4 oz cream cheese
1/4 c sour cream
2 T mayonnaise
1 –2 T bourbon
1 t truffle oil
1/2 t Worcestershire sauce
More black pepper to taste.
Green Scallions to Garnish
Your favorite dippers!
Chop bacon and add to frying pan. Cook over medium to medium high heat until pieces are crisp. Remove and set aside.
Pour out bacon grease and reserve. Add mushrooms in an almost single layer. Cook on medium high heat until browned on bottom. Flip mushrooms over and cook until golden on the other side. You want all liquid from the mushrooms to evaporate. Add more bacon grease if they start to stick to pan.
When mushrooms are golden, add garlic and onions. Cook until onions are a bit soft, but I prefer them to have some bite. Stir in pepper and butter.
Set aside and let cool. Reserve 1/2 c mushrooms.
In a food processor with the steel blade add cream cheese, sour cream mayonnaise, bourbon and Worcestershire. Blend well until combined and fluffy.
Add in larger portion of mushrooms and using the pulsing speed combine into dip. You don’t want to completely pulverize the mushrooms. Add in truffle oil and more pepper if desired.
After mixture is combined, stir in remaining mushrooms and bacon BUT leave a few for garnish. This can be kept overnight and flavors actually get better however there is no need to wait!
Garnish with remaining mushrooms and a bit of bacon. Sprinkle with scallions and drizzle on a bit more truffle oil if you want along with a few more grinds of black pepper.
Keywords: bacon dip, dips with bacon, cream cheese dips, recipes for dips with cream cheese, cream cheese dip recipes