I actually took this to a family dinner once instead of the more traditional dishes that I usually take to pass. I wasn’t sure how it would go over with the mashed potatoes and gravy and dressing, but surprisingly, everyone really enjoyed it. I didn’t have anything left in my dish to take home when it was time to go, so that was easy! I have made this both in the bread bowl and without it. Check out what they are saying about this recipe over at Spend with Pennies:
“It’s creamy, cheesy, warm and loaded with bacon flavor. Hands down the most popular dip at every party I’ve taken it to!”
If you want all the attention on you, walk in with this yummy dip. It’s bound to happen.
12 oz Hormel bacon, chopped
8oz Philadelphia cream cheese, softened
¾ cup Hellmann’s mayonnaise
1 cup sour cream
1 tsp garlic powder
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
4 scallions, finely chopped
Bread bowl & topping (optional):
1 round cob bread (sourdough works best)
5 Jatz / Ritz or other plain savoury cracker, crushed
Crackers, chips, toasted bread
Heat skillet over high heat, cook bacon until browned. Drain on paper towel lined place.
Mix together remaining dip ingredients until well combined, reserving some bacon and scallions for garnish.
Microwave on high for 3 minutes or until the cheese is melted.
Mix well to bring together. Serve warm, garnished with crushed crackers, extra bacon and scallions.
See directions below if serving in a bread bowl.
Preheat oven to 350F.
Use a small knife to cut a circle on the top of the bread then remove enough bread to make a bowl, leaving around a ¾” sides and base. Pour the dip into the bowl.
Top with crackers, spray generously with oil then bake for 20 minutes or until golden.
Top with remaining bacon and shallots. Serve warm.
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Quick Tip: Switch up the cheese blends to find something you can resist.
Thanks again to Spend with Pennies for this mouthwatering recipe.