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In a large sauté pan, fry the bacon until crisp.
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Drain the bacon on paper towels and crumble or chop into small bits. Reserve the drippings.
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In about 2 tablespoons of the bacon drippings or 2 tablespoons of vegetable oil, sauté the chopped mushrooms and the chopped onion.
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Cook the mushrooms and onion until they start to toast a bit golden brown around the edges and all of the moisture has been cooked off. About 10 minutes.
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Add the all-purpose flour and cook for 2 minutes stirring constantly.
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Stir in the Worcestershire sauce, soy sauce, cayenne, and black pepper.
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Add the cream cheese. Continue to cook and stir until the cream cheese has completely melted and smoothed out.
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Pull off the heat and let cool briefly for about 10 minutes.
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Stir in the sour cream.
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Squeeze the spinach in several layers of paper towels until the spinach feels dry and there is every bit of moisture you can squeeze out of it. I replace the paper towels several times.
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Add the spinach, crumbled bacon, sliced green onions, and the finely chopped water chestnuts to the mushroom mixture.
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Let chill in the refrigerator for at least 2 hours or even better overnight to let the flavors bloom.
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If you are using the traditional sourdough boule, hollow out 1 of the boules reserving the top and hollowed out bits.
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Slice the second boule and the hollowed-out bits to use as dippers.