Warm Bacon Bread

This dip was cheesy bacon goodness!  I took the tops of the bread, diced them into cubes, tossed them with a little olive oil, wrapped them in foil, and toasted them in the oven.  So good!

Warm Bacon Cheese Spread

1 round loaf (1 pound) sourdough bread

1 package (8 ounces) cream cheese, softened

1-1/2 cups (12 ounces) sour cream

2 cups (8 ounces) shredded cheddar cheese

1-1/2 teaspoons Worcestershire sauce

3/4 pound sliced bacon, cooked and crumbled

1/2 cup chopped green onions

Assorted crackers

Cut the top fourth off the loaf of bread; carefully hollow out the bottom, leaving a 1-in. shell. Cut the removed bread and top of loaf into cubes; set aside.

In a large bowl, beat cream cheese until fluffy. Add the sour cream, cheddar cheese and Worcestershire sauce until blended; stir in bacon and onions. 

Spoon into bread shell. Wrap in a piece of heavy-duty foil (about 24x17 in.). Bake at 325° for 1 hour or until heated through. Serve with crackers and reserved bread cubes.