New This Month

Mushroom-and-Bacon Dip


Just right for sharing, this rich, creamy dip -- made of mushrooms and bacon -- is always a hit.

  • Yield: Makes 4 cups

Source: Martha Stewart Living, December 2004


  • 3 dried porcini mushrooms
  • 1/2 cup boiling water
  • 8 slices thick-cut bacon
  • 1 large or 2 small leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, and washed well
  • 4 garlic cloves, finely chopped
  • 1 pound cremini, white, or shiitake mushrooms, cleaned and chopped, plus sliced mushrooms for garnish (optional)
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 teaspoons finely chopped fresh thyme
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups sour cream (16 ounces)
  • 3 tablespoons sliced scallions (dark-green parts only), plus more for garnish
  • Easy Waffle Chips, for serving (optional)


  1. In a small bowl, soak porcini in the boiling water until soft, about 20 minutes. Working over the bowl, lift out porcini, and squeeze out liquid. Coarsely chop porcini. Pour liquid through a fine sieve into another bowl, and reserve.

  2. Cook bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Drain on paper towels. Pour off rendered bacon fat, reserving 1/4 cup. Wipe skillet clean. Coarsely chop bacon.

  3. Return 3 tablespoons bacon fat to skillet. Add leek and garlic; cook over medium heat, stirring occasionally, until translucent, about 2 minutes. Add fresh mushrooms and porcini, then the salt and pepper. Raise heat to high; cook, stirring, until mushrooms are tender, 5 to 8 minutes. Add thyme; cook 2 minutes more. Transfer to a plate; let cool.

  4. With an electric mixer, whisk cream cheese in a medium bowl until smooth. Gradually add sour cream; whisk until smooth. By hand, stir in mushrooms, three-quarters of the bacon, scallions, and 2 tablespoons porcini liquid. If necessary, add more porcini liquid to reach desired consistency.

  5. Garnish dip with scallions and remaining bacon. If desired, cook sliced mushrooms in remaining tablespoon bacon fat in a medium skillet over medium heat, stirring occasionally, until golden brown, about 2 minutes. Scatter over dip. Serve with waffle chips if desired.

Reviews Add a comment

  • sophistimom
    18 JAN, 2014
    My husband made this for our casual party to celebrate our elopement. We thought we had brought too much, but it was gone in about 15 minutes. It's so delicious, and completely worth the effort!
  • Greenhound
    27 NOV, 2013
    I made this for an early thanksgiving meal and it was a hit. I prepared it the night before and added chopped bacon and green onions. I reheated it in the oven until it was warm and served it as an appetizer with Ruffles, crackers and rye chips. It reminded me of an artichoke and/or spinach dip but with mushrooms. I think it would go great with chunks of sourdough or French bread. I will definitely make it again. It's unique, relatively simple and quite tasty!
  • Sally Kay
    13 DEC, 2012
    Excellent...worth the effort to make. This disappeared so guests all loved it and wanted the recipe.
  • Sally Kay
    13 DEC, 2012
    Excellent...worth the effort to make. This disappeared so guests all loved it and wanted the recipe.
  • acfisch
    26 DEC, 2008
    This was delicious! VERY rich, but perfect for a special occasion like Christmas, which is where we served it last night. It's definitely a more involved recipe that requires some time and attention to preparation, but we found the results well worth the effort. This makes a really large quantity of dip, and we served it with toasted baguette slices. Delicious!