Bacon Mushroom Dip

• 8 slices Thick Cut Bacon
• 1 whole Leek, White And Pale-green Parts Only, Halved Lengthwise, Thinly Sliced Crosswise, And Washed Well
• 4 cloves Garlic, Finely Chopped
• 1 pound Crimini Or White Button Muchrooms
• 1 teaspoon Salt
• 1/4 teaspoons Black Pepper
• 1 teaspoon Fresh Thyme
• 1 package (8 Oz. Size) Cream Cheese, Softened
• 2 cups Sour Cream
• 1/2 cups Blue Cheese Crumbles
• 3 Tablespoons Green Onions, Chopped
• 1/2 cups Beef Broth

1. 1.
2. Cook bacon in a large skillet over medium heat until crisp, about 5 minutes per side.
3. Drain on paper towels.
4. Pour off rendered bacon fat, reserving 1/4 cup.
5. Wipe skillet clean.
6. Coarsely chop bacon.
7. 2.
8. Return 3 tablespoons bacon fat to the skillet.
9. Add leek and garlic; cook over medium heat, stirring occasionally, until translucent, about 2 minutes.
10. Add fresh mushrooms, then the salt and pepper.
11. Raise heat to high; cook, stirring, until mushrooms are tender, 5 to 8 minutes.
12. Add thyme; cook 2 minutes more.
13. Transfer to a plate; let cool.
14. 3.
15. With an electric mixer, whisk cream cheese in a medium bowl until smooth.
16. Gradually add sour cream and blue cheese crumbles and whisk until fairly smooth.
17. By hand, stir in mushrooms, three-quarters of the bacon, scallions, and 2 tablespoons beef broth at a time until the desired consistency is achieved.
18. .
19. 4.
20. Garnish dip with scallions and remaining bacon.

bacon, garlic, crimini, salt, black pepper, thyme, cream cheese, sour cream, blue cheese crumbles, green onions, beef broth

Taken from tastykitchen.com/recipes/appetizers-and-snacks/bacon-mushroom-dip/ (may not work)