Mushroom Dip

4 slices lean bacon
1 small onion, finely chopped
8 oz cream cheese
8 oz fresh mushrooms, chopped
1/2 c sour cream

In heavy skillet, cook bacon until crisp. Remove from pan and drain on paper towels; crumble. Pour off all but 1 Tbsp fat. Add onion and cook until soft. Add cream cheese and cook over medium-low heat until melted, stirring often. Stir in mushrooms and cook for 5 minutes. Remove from heat and stir in sour cream. (Can be made a day in advance and reheated if desired.)
Makes about 3 cups of dip.