HOT CHEESE AND BACON DIP by NancyC
Makes 8 to 10 servings

1 round loaf of bread, unsliced (I used a 1.5 lb., 8″ round sourdough loaf)
2 cups (8 ounces) shredded Colby/Monterey Jack cheese
1 cup (4 ounces) shredded Parmesan cheese
1 cup mayonnaise
2 Tablespoons sour cream
1 (4-ounce) can chopped green chiles, drained
2/3 cup chopped onion
1/2 to 1 teaspoon minced garlic
8 bacon strips, crisply cooked and crumbled (or substitute a 3-oz. package of pre-cooked real bacon pieces)

Preheat oven to 350˚F. 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 to 1.5-inch thick shell. Cut the removed bread into bite-sized cubes. Set aside the sliced top of the loaf and the bread cubes.

Mix the remaining ingredients together in a large bowl, then spoon into the hollowed bread bowl.

Place the filled bread bowl onto an ungreased baking sheet (you can line with parchment paper if you like). Bake at 350˚F for 45 minutes, then add the sliced top of the loaf onto the top of the bread bowl and add the bread cubes onto the pan to toast them; continue baking these with the bread bowl and dip 15 to 20 minutes longer, until dip is heated through.

Remove from oven and, wearing oven mitts, transfer bread bowl and dip from the baking pan to a large platter or serving tray with an arrangement of toasted bread cubes, crackers, tortilla chips, and/or assorted veggies.

Note: If you need to reheat the bread bowl and dip, place in microwave. and cook on High for 1 to 2 minutes or until thoroughly heated, stirring cheese dip mixture once half way through heating.

Recipe from NancyC | nancy-c.com