Makes 8-10 servings
6 strips of bacon
½ cup chopped onion
12 ounces mushrooms, sliced
1, 8-ounce package cream cheese, cut into cubes
2 tablespoons Worcestershire sauce
1 teaspoon soy sauce
1/8 teaspoon freshly ground black pepper
½ teaspoon salt
½ cup sour cream
In a large skillet, brown the bacon until crispy. Remove bacon from the pan and set on a paper towel to cool. Reserve 3 tablespoons of the bacon drippings.
In the same skillet with the reserved bacon drippings, sauté the onion and mushrooms on medium-high heat until tender.
Turn the heat down and add in the cream cheese cubes, Worcestershire sauce, soy sauce, pepper and salt. Stir over low heat until the cream cheese is melted.
Crumble the cooled bacon and add to the skillet along with the sour cream. Stir to mix well and heat through.
Serve immediately with veggies or over the perfect steak.
Per serving: Protein 6g, Fat 16g, Carbs 4g