A creamy and savory dip made with cheese and bacon, served in a hollowed-out sourdough loaf, perfect for parties.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:8 servings 1x
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
8 ounces cream cheese, softened
1 cup sour cream
1 cup mayonnaise
1 cup shredded cheddar cheese
1 cup cooked and crumbled bacon (about 8 slices)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
1 teaspoon black pepper
1 large round sourdough loaf (for serving)
Fresh chives or green onions, chopped (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and well combined.
Stir in the shredded cheddar cheese, crumbled bacon, garlic powder, onion powder, Worcestershire sauce, and black pepper. Mix until all ingredients are evenly distributed.
Cut the top off the sourdough loaf and hollow out the inside, leaving about 1-inch of bread around the edges. Tear the removed bread into bite-sized pieces for dipping.
Spoon the cheese and bacon mixture into the hollowed-out loaf.
Place the filled loaf on a baking sheet and bake for 25-30 minutes, or until the dip is bubbly and the top is golden brown.
Remove from the oven and let it cool for a few minutes. Garnish with chopped chives or green onions before serving.
Serve warm with the torn bread pieces and any additional dippers like veggies or crackers.
Notes
For a spicier version, add 1/2 teaspoon of cayenne pepper or some diced jalapeños to the mixture.
You can substitute the bacon with cooked and crumbled sausage or diced ham for a different flavor profile.