4 Reviews

The neighbours came to dinner tonight, and they said this was a 5. It was so yummy. The only thing I changed was the amount of flour-only used 2 teaspoons. We thought this would make a GREAT sauce over steak or chiken, a baked potato, or as a dip served in a bread shell. Also thought you could add capsicum or corn or spring onions. It's fantastic as is but has heaps of other possibilities.

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JustJanS May 18, 2002

made this for my nephews engagement party in Sydney. Did the whole lot in a frypan, added mjore sour cream and some shredded cheese and put it in a cob loaf, baked an hour, was wonderful :)

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mummamills August 11, 2006

I made this for our cocktail party, but since there were a few vegetarians I made it vegetarian by omitting the bacon and substituting some corn and some vegemite (for the salt). I'm not sure whether it was this substitution which made it taste a little odd... anyway I fixed it by adding 1/4 packet french onion soup, some Tabasco and about 3/4 cup of tasty cheese. It was quite thick as it cooled, perhaps too much flour? But everyone liked it! Capsicum would be nice in it too. I served it in a hot cob loaf with some bread and veggies.

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Chickee July 09, 2006

Great as a dip but like Jan mentions in her review it would also make a great sauce. I also used less flour, I did use the optional sherry and that gave it a nice flavor, that flavor was even more lifted when the bacon and sour cream was added. The only thing I did different was that I crisped up the bacon in the frying pan, not in the micro wave. Served as suggested with cruchy vegetables...thanks!!

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Pets'R'us August 22, 2004
Hot Mushroom and Bacon Dip