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Bacon cheese dip
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| This recipe is a part of Bacon Week, the best week there ever was. If you’d like to participate, please send me a link to a bacon recipe on your blog and I’ll feature it here at the end of the week. Email the link (and feel free to include a picture sized 625px wide or smaller) by July 1st to karly[at]bunsinmyoven.com[dot]com. Hot Bacon Cheese Spread slightly adapted from Taste Of Home Bacon Recipe Cards, June 2010 1 unsliced round loaf bread | |
| 2 cups (8 ounces) | Monterey Jack cheese, shredded |
| 1 cup (4 ounces) | Parmesan cheese, shredded |
| 1 cup | mayonnaise |
| 1/4 cup | finely diced onion |
| 7 | bacon strips, diced and fried |
| 1 | garlic clove, minced |
| 1/4 tsp | crushed red chile flakes |
Pre-heat oven to 350 degrees.
Slice the top quarter off the loaf of bread and set aside. Carefully hollow out the inside, leaving a 1 inch shell. Cube removed bread and set aside for dipping.
Combine remaining ingredients in a large bow, spoon into bread bowl. Place on an ungreased baking sheet and cover with the reserved top quarter of the loaf to prevent the dip from becoming to brown while baking.
Bake for 45 minutes or until heated through. Serve with bread cubes and crackers.
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