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Baked Bacon Cheese Dip is my crowd-pleasing answer to every game day or party spread. Melty with five cheeses and packed with smoky bacon, it bakes inside a rustic sourdough bread bowl so everyone can dig in and nothing goes to waste. Flavorful with a hint of heat and a mix of creamy and crispy textures, this one always leaves an empty platter behind.
What Makes It Special
- Filled with five different cheeses for rich flavor
- Smoky bacon in every bite
- Easy to bake and serve in an edible sourdough bowl
- Always a big hit at gatherings and potlucks
- Customizable with your favorite cheeses or spicy levels
Family Favorite Story
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I made this for my daughter’s birthday once and not a single crumb of the bread bowl survived. It became an immediate family favorite and now it is requested at every celebration.
What You’ll Need
- Cream cheese: softened for a creamy base that holds everything together
- Sour cream: adds tang and balances out the cheeses
- Mayonnaise: brings extra richness and smooth texture
- TABASCO Sauce: for depth and a touch of spicy brightness choose your favorite heat level
- Sharp cheddar cheese: grated for bold cheesy flavor always pick a block and grate fresh for the best melt
- Mozzarella cheese: grated for classic gooey stretch
- Pepper jack cheese: brings a gentle kick and more creamy melt buy a fresh block if you can
- Green onions: thinly sliced to give fresh bite and color choose vibrant green stalks with no wilting
- Bacon: cooked and crumbled provides smoky flavor and crunch choose thick cut and bake until crisp
- Parmesan cheese: grated over the top for savory depth freshly grated makes a big difference
- Sourdough bread round: forms the edible bowl use one with a crisp crust to hold up to the filling
Let’s Cook This Together
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- Prepare the Bread Bowl:
- Use a sharp bread knife to cut the very top off the sourdough round. Gently scoop out the soft inside bread being careful to leave about a one inch shell all the way around so your bowl holds its shape. Brush the inside generously with olive oil to help crisp it up. Place the bread bowl and the bread lid on a baking sheet.
- Toast the Bread:
- Slide the prepared bread bowl into the oven and bake at four hundred degrees Fahrenheit for about ten minutes until the interior is slightly crispy. This keeps the dip from making the bread soggy later.
- Mix the Dip Ingredients:
- In a big mixing bowl beat the softened cream cheese with sour cream mayonnaise and Tabasco. Stir or beat until completely smooth and combined so there are no lumps of cream cheese. This creamy mixture is the foundation for all the other ingredients.
- Add the Cheeses Bacon and Onions:
- Fold in your grated cheddar mozzarella pepper jack green onions and cooked crumbled bacon. Stir well to make sure everything is evenly distributed. Reserve a little cooked bacon for topping if you like extra crunch.
- Assemble:
- Carefully spoon the thick dip mixture into the toasted bread bowl. Gently mound it up and sprinkle grated Parmesan cheese evenly over the top for golden bubbly finish.
- Bake:
- Reduce your oven heat to three hundred seventy five degrees Fahrenheit. Set the stuffed bread bowl back on the baking sheet and bake for forty five minutes to one hour until the dip is hot all the way through and the cheese on top is melted and lightly browned.
- Serve:
- Bring it straight to the table and serve immediately. Tear or slice the bread lid and any extra bread pieces for dipping right in.
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Good to Know
- Jam packed with protein calcium and satisfying fats
- Naturally gluten free dip if served with gluten free dippers
- Bread bowl holds up to even the hottest cheese filling
- Toasted bread lid makes a perfect edible scoop
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Cheddar Grating Tradition
I always look forward to grating the sharp cheddar for this one because it gives the most flavorful melt. My father in law likes to sneak a few bites of the crusty bread bowl before I even get it to the table now it is part of our fun routine.
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Keeping It Fresh
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If you want to prep ahead you can combine the dip mixture up to a day in advance and store it in the fridge. Wait until the last minute to fill and bake the bread bowl so the sourdough stays crisp and fresh. If you end up with leftovers quickly wrap in foil and reheat at three hundred fifty degrees Fahrenheit until warm.
Easy Ingredient Swaps
Swap the bacon for chopped smoked turkey or roasted mushrooms to make it vegetarian. Any sharp cheese works so try swapping gouda or fontina for a different twist. Use Greek yogurt instead of sour cream for a tangy lightened up version.
How to Serve It Right
Always serve the dip hot from the oven for that oozy cheesy experience. Provide lots of bread pieces and maybe a platter of crisp veggies for dipping. I love sprinkling extra bacon and green onions on top just before serving for an inviting look.
Behind the Dish
This recipe was inspired by Midwest holiday tables where bread bowls and party dips never fail to bring people together. The sourdough is a nod to San Francisco style rounds and the mix of cheeses is pure comfort food. Once you make it you will find every excuse to bring it back.
Recipe FAQs
- → What kinds of cheese work best in this dish?
Sharp cheddar, mozzarella, pepper jack, and Parmesan all melt beautifully, giving the dip a creamy texture and depth of flavor.
- → Can I prepare this appetizer ahead of time?
You can assemble the cheese and bacon mixture in advance and refrigerate. Fill the bread just before baking for best results.
- → What type of bread is recommended?
A round sourdough loaf works best, as it holds up well in the oven and adds a subtle tangy note to each bite.
- → How do I serve and eat this dip?
Simply cut or tear pieces of the bread bowl to scoop the warm, creamy filling, or serve with your favorite dippers.
- → How can I make it spicier?
Increase the amount of hot sauce or use spicy pepper jack cheese for an extra kick in the dip.