A Savory Dip from Stacey Kennedy

Dec 6, 2011 by

Stacey Kennedy has an exciting book coming in April from Entangled Publishing.  WEREWOLVES BE DAMNED promise to be a thrilling read (Witches Be Dazzled will follow…).

When we asked Stacey about favorite family recipes, she said, “This is my mother in law’s recipe. With Thanksgiving and Christmas coming up, it’ll be a sure hit and is the perfect appetizer! Seriously, I’ve made it a few times and people go crazy for it…me included!!”

BACON MUSHROOM DIP

10 slices of bacon – cut into small pieces & cooked (set aside)

1 small onion chopped

1 pound of thinly sliced mushrooms

-          After you cook the mushrooms and onions, add 1 tablespoon of flour, and stir.

-          Then add two tablespoons of lemon juice and two big spoonful’s of sour cream.

 

In pie dish, put bacon on bottom, then add mushroom mix on top. Sprinkle with cheddar cheese to finish.

Place in 350 degree oven for 15 minutes.

 

“So easy, but so delicious!! We use Triscuit crackers to serve with, but any crunchy cracker will do.”

 

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