With football season here, it’s time to make some great dips to snack on! This recipe is adapted from Taste of Home (the photo is also from their website). It’s a wonderful hot, cheesy dip that’s baked in a bread bowl. And it has some onion, garlic, and crumbled bacon to give it lots of flavor. You can use your favorite kind of bread–Italian, Sourdough, Whole Wheat, Pumpernickel…as long as it’s a round loaf. I like using Sourdough. If you like cheese and bread, you won’t be disappointed!
HOT BACON CHEESE DIP IN BREAD BOWL adapted from Taste of Home
- 1 (1 lb.) round loaf of bread, unsliced
- 2 cups (8 ounces) shredded Colby/Monterey Jack cheese
- 1 cup (4 ounces) shredded Parmesan cheese
- 1 cup mayonnaise
- 1/2 cup finely chopped onion (or if you really like onion, chop up 1 small onion)
- 10-12 bacon strips, crisply cooked and crumbled
- 1 clove garlic, minced
Cut a lengthwise slice from the top of the bread loaf (cutting about the top fourth of the loaf off). Hollow out the bread loaf, leaving a 1-inch thick shell. Cut the removed bread into bit-sized cubes and set aside. Mix the remaining ingredients in a medium bowl; spoon into the hollowed bread bowl. Cover the bread bowl with the top piece of bread that was sliced off and place on an ungreased cookie sheet. Bake at 350 degrees for 1 hour or until heated through. Serve with bread cubes, crackers, tortilla chips, or assorted veggies. Makes about 3 1/2 cups of dip.
Note: If you need to reheat this, place filled bread bowl with top in your microwave. Cook on High for 1 to 2 minutes or until thoroughly heated, stirring once.