Food You Can Eat: Bacon Cheddar Dip

Another Appetizer Favorite

27/4/22 Elliecoo 6
I just noticed that it looks like a gooey cheese jelly fish in there - ignore that, it isn't.

As promised, another bad-for-you, easy appetizer, and a crowd-pleaser for carnivores.

Slice the top of a rounded loaf and set aside; remove the bread from the bottom making a bowl (you can save the bread for making croutons or whatever).

Cook to two pounds of bacon, to crispy (you want crispy, trust me.) Drain it and crumble it into small pieces. Set aside. Mix 5 ounces of shredded Monterey Jack cheese, 6 ounces of grated Parmesan cheese, 1 cup mayonnaise, a small onion, diced, and 2 cloves garlic diced. Fold in the bacon. Fill the bread bowl, pop its bread lid on, and bake it at 350-375, stirring occasionally, until melted and warm.

Serve with sliced baguette or crackers. I never seem to have a round of bread large enough to fit all the dip into; as it disappears, you can microwave the remainder and refill it. Guests (family) actually ask if there is any leftover which they might take home…

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About Elliecoo 507 Articles
Four dogs, one partner. The dogs win.

6 Comments

  1. I love a good bread bowl dip! I wish I were making one tonight. We’ve been in this cold front for a while now, with occasional breaks. When I took Faithful Hound out early this morning it was a brisk 48 degrees and tonight’s low is going to be in the high 30s.

    When you make bread bowl dips don’t you (I mean you specifically, not “doesn’t one”) tear apart the bready interior and dip with that? I do; saves time and money. If the bread is a little too soft and/or the dip a little stiff you can toast the torn-apart bread in the oven to firm up the pieces. It adds to the 70s-era rustic-casual charm.

    • I do as well on occasion, but find that my guests prefer a slice of baguette over the bowl’s center. I also will use it all; bowl-bread, baguette, and crackers, so that everyone can have the dip conveyance of choice.

      • You’re a better host than I when it comes to bread bowls. For me, cheese variety and wine variety means cracker/baguette variety. When it comes to the bread bowl, my motto is, “You can dip with the bread or your napkin, your choice.” Just kidding. Mostly.

    • Right you are. I’m waiting for these to return to the height of food fashion in a non-ironic hipster way. My bread bowl sings “Don’t call it a comeback, I’ve been here for years.” My Bundt pan sings harmony.

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