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Warm Bacon Cheese Spread
My friends threaten to not come by unless this dip is on the menu! The rich spread bakes right in the bread bowl and goes well with almost any dipper. Plus, cleanup is a breeze. —Nicole Marcotte, Smithers, British Columbia
Ingredients
- 1 round loaf (1 pound) sourdough bread
- 1 package (8 ounces) cream cheese, softened
- 1-1/2 cups sour cream
- 2 cups shredded cheddar cheese
- 1-1/2 teaspoons Worcestershire sauce
- 3/4 pound sliced bacon, cooked and crumbled
- 1/2 cup chopped green onions
- Assorted crackers
Directions
- 1. Cut the top fourth off the loaf of bread; carefully hollow out the bottom, leaving a 1-in. shell. Cut the removed bread and top of loaf into cubes; set aside.
- 2. In a large bowl, beat cream cheese until fluffy. Add the sour cream, cheddar cheese and Worcestershire sauce until blended; stir in bacon and onions.
- 3. Spoon into bread shell. Wrap in a piece of heavy-duty foil (about 24x17 in.). Bake at 325° for 1 hour or until heated through. Serve with crackers and reserved bread cubes.
Nutrition Facts
2 tablespoons: 132 calories, 9g fat (5g saturated fat), 26mg cholesterol, 214mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 5g protein.
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