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Toasted Mushroom Bread


2 Tbsp 3 Onion dip mix
1/2 Cup Bacon
1 Baguette
250 g Cream Cheese
1/4 Tsp Mild Smoked Spanish Paprika
1 1/4 Cup Mushrooms


In a non-stick frying pan cook the diced bacon until almost crispy. Drain on paper towel and let cool. Clean pan, then fry diced mushrooms over medium heat until reduced in size by half. Remove from heat and cool.

Combine cream cheese, cooled mushrooms and bacon. Add 3 Onion dip and Smoked Paprika. Blend thoroughly.

Slice baguette in 1/2 inch rounds. Spread mixture and cook in 350F oven until golden brown.

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