Bacon Cheese Dip in a Sourdough Bread Bowl
CATEGORY: Appetizer- Dips/Spreads
Every buffet table in the 1970's had to have a sourdough bread bowl filled with a dip or spread.  This bacon cheese dip brings the sourdough bread bowl into this century. 
PREP TIME: 15 minutes
COOK TIME: 1 hour
  • 1 loaf unsliced round sourdough bread
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded Parmesan cheese
  • 1 cup mayonnaise
  • 1/3 cup chopped onion
  • 5 strips of bacon, cooked and crumbled
  • 1 large garlic clove, minced
  • Crackers/ baguette slices

    Cut top fourth off of sourdough loaf and carefully hollow out the bottom, leaving a 1-in. shell.  Combine the cheeses, mayonnaise, chopped onion, crumbled bacon and minced garlic.  Spoon the dip into bread bowl. Replace top. Place on an ungreased baking sheet. Bake at 350 degrees for 1 hour or until heated through. Serve hot with crackers and/or baguette slices.