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Bacon-Tomato Dip in a Bread Bowl Recipe
Bacon-Tomato Dip in a Bread Bowl Recipe photo by Taste of Home

Bacon-Tomato Dip in a Bread Bowl Recipe

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This tasty dip disappears whenever I serve it. I like that it is quick and can be made ahead. —Laura Mahaffey, Annapolis, Maryland
TOTAL TIME: Prep: 15 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 16 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup mayonnaise
  • 1 medium tomato, peeled and chopped
  • 8 bacon strips, cooked and crumbled
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 round loaf (1/2 pound) unsliced sourdough bread
  • Assorted crackers

Nutritional Facts

1 serving (2 tablespoons) equals 134 calories, 10 g fat (4 g saturated fat), 20 mg cholesterol, 198 mg sodium, 8 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a small bowl, beat cream cheese and mayonnaise until smooth. Stir in the tomato, bacon, basil and pepper. Cover and refrigerate for 1 hour.
  2. Cut a 1-1/2-in. thick slice off the top of bread; set aside. Carefully hollow out loaf, leaving a 1/2-in. shell. Cut removed bread into cubes. Fill bread shell with dip. Serve with bread cubes and crackers. Yield: 2 cups.
Originally published as Bacon-Tomato Dip in a Bread Bowl in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p104

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Reviewed Nov. 30, 2015

"Really yummy :) I didn't have very much cream cheese so used creme fraiche instead - of course it made it runnier but was still good. I added some salt too which it seemed to need."

Reviewed Sep. 12, 2015

"This is very good! I made it exactly as directed the first time and served it at our Friends' Friday Night card party and everyone loved it. The last time I made it I ended up substituting grape tomatoes from my garden cut into 8 pieces each (yes, you can easily slice grape tomatoes ) enough to make 1 cup of tomatoes and used 1/2 cup packaged real bacon bits (packed) which also turned out very well and was just a s tasty. This is a keeper!"

Reviewed Jun. 24, 2015

"Crazy good! I could eat it with a spoon!"

Reviewed Nov. 13, 2014

"Great recipe as it is. I also tried it with a little pesto substituted for the basil and added some fresh crab meat and a little lemon juice. Also yummy."

Reviewed Nov. 12, 2010

"Loved this dip, I use sundried tomatoes instead of the fresh. Gives a richer flavour."

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