Mushroom-and-Bacon Dip
- 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
- Waffle Chips, for serving (optional)
- Produce
- Cremini (1 pound)
- Porcini mushrooms, dried (3)
- Scallions (3 tablespoons)
- Thyme, fresh (1 1/2 teaspoons)
- Meat
- Bacon, thick-cut (8 slices)
- Cooking & Baking
- Garlic cloves (4)
- Pepper, freshly ground (1/4 teaspoon)
- Salt, coarse (1 teaspoon)
- Bread & Baked Goods
- Waffle chips (1)
- Drinks
- Water (1/2 cup)
- Dairy
- Cream cheese (1 package)
- Sour cream (2 cups)
- Other
- 1 large or 2 small leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, and washed well
Preparation
Read recipe preparation on marthastewart.com
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Published July 29, 2011 (1 year ago).
5 people saved this recipe.
