Wild Mushroom Bacon Dip
D'Artagnan chef bio | Yield: about 4 cups
This easy mushroom-packed dip is adapted from a Martha Stewart recipe. Serve this smokey, creamy dip with your favorite thick-cut potato chips or crudités.
- 4 dried porcini mushrooms
- ¾ cup boiling water
- 8 slices Hickory Smoked Bacon
- 1 medium leek, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, and washed well
- 4 cloves garlic, finely chopped
- 1 package Organic Chef’s Mix Mushrooms, trimmed if needed, and chopped
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon porcini powder
- 1 ½ teapoons fresh thyme leaves, chopped
- 1 package (8oz.) cream cheese, softened
- 2 cups sour cream
- 20 chives, finely chopped
- In a small bowl, soak porcini in the boiling water until soft, about 30 minutes. Working over the bowl, lift out porcini, and squeeze out liquid. Coarsely chop. Pour liquid through a fine sieve into another bowl, and reserve.
- In a large skillet over medium heat, cook bacon until crisp. Drain on paper towels. Pour off rendered bacon fat, reserving 1/4 cup. Wipe skillet clean. Coarsely chop bacon.
- Return 3 tablespoons bacon fat to skillet. Add leek and garlic; cook over medium heat, stirring occasionally, until translucent, about 2 minutes. Add chef's mix mushrooms and porcini, then the salt, pepper and porcini powder. 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.
- With an electric mixer fitted with a paddle attachment, mix cream cheese until smooth. Gradually add sour cream, mix until smooth. By hand, stir in mushrooms, three-quarters of the bacon, chives, and 2 tablespoons porcini liquid. If necessary, add more porcini liquid to reach desired consistency.
- Serve with thick-cut potato chips or cut raw veggies. Dip will keep up to 1 week, covered in the fridge.