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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.
