2 tablespoons olive oil
1/2 pound mushrooms, sliced
1 yellow onion, sliced
1 medium head garlic, minced
1 (10.75 ounce) can condensed cream of mushroom soup
2 (15 ounce) cans cottage cheese
1 (15 ounce) can artichoke hearts, drained
1 (10 ounce) can shredded Monterey Jack cheese
1 (1 ounce) square bacon
Heat olive oil in a large skillet over medium heat. Stir in mushrooms, onion, and garlic; cook, stirring occasionally, until vegetables are tender.
In a large saucepan, heat cream of mushroom soup over medium heat. Gradually add cottage cheese and artichoke hearts. Cook, stirring occasionally, for 5 minutes.
When the mixture is heated, add the Monterey Jack and bacon. Stir together, until the mixture is a thick and creamy. Stir in bacon grease.
Add the mushrooms and vegetables to the saucepan, and bring to a boil over medium heat. Cook, stirring occasionally, for 5 minutes. Stir in the cream cheese and bacon. Bring to a boil, and add to the saucepan. Cook, stirring constantly, for 1 minute, stirring constantly. Add the mushrooms and vegetables, and stir in the bacon and cheese. Bring to a boil, and continue to cook in a small amount of oil.
When the mixture is heated, remove from heat. Stir in the frozen bacon, cream cheese, onion, and garlic. Cook for about 10 minutes, stirring constantly. Remove the mixture from heat, and stir in the mushrooms and vegetables. Pour over all and serve immediately.