Cheesy Bacon Dip

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I love a good sale, who doesn’t? Every time I spot a sale on something that I like and I’m going to use, I stock up. It’s foolish, of course, because that same sale is going to repeat itself in one or two months hence, but I have this niggling fear despite all evidence that perhaps it won’t. So, as with yesterday’s shrimp, I also have a lot of bacon. Fortunately, it stacks. Also fortunately I have lots of recipes that call for bacon, and often find that even recipes that don’t call for bacon are improved by its smoky presence.

This dip is excellent! It’s an amalgam of a variety of other dip recipes, served in a bread bowl. I love those bread bowls. If you prefer not to use the bread bowl, spread it in a pie plate, top with crushed pecans (or not), and bake it until hot and bubbly. If you don’t want a hot dip, don’t heat it, serve it chilled or at room temperature. Looking for a sandwich topping? This is excellent on top of a burger. It’s also darned good on top of a steak. In fact, there is no way this isn’t absolutely delicious, even if you’re spooning it from the bowl directly into your mouth. It’s bacon!

Warm Cheesy Bacon Dip

1 1-lb. round loaf sourdough
1 8-oz. pkg. cream cheese, softened
1 c. sour cream
½ c. Duke’s mayonnaise
1½ t. Worcestershire
¼ t. garlic powder
1 12-oz. pkg. bacon, cooked and crumbled
2 c. shredded cheddar
3 scallions, chopped

Preheat oven to 325° F.

Cut off top of sourdough bread; set aside. Using a sharp knife, cut a circle into the top of the loaf, and hollow out, leaving the exterior intact. This will be your serving bowl. Cube the removed bread to use as dippers.

Beat together cream cheese, sour cream, mayo, Worcestershire, and garlic powder. Fold in bacon, cheese, and scallions. Carefully spoon into the hollowed bread loaf. Wrap in heavy-duty foil, and bake one hour until heated through.

Serve with various dippers such as bread cubes, crackers, crudités, or slices of apple.