Lynnda Cloutier Recipe

Warm bacon cheese spread, TNT

By Lynnda Cloutier eatygourmet

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Lynnda's Story

this dip is outstanding. I made it for a family gathering and everyone loved it. LC.


one round loaf sourdough bread, 1 pound
one package cream cheese softened, 8 ounces
1 1/2 cup sour cream
1 1/2 tsp. worcestershire sauce, or to taste
2 cups shredded cheddar cheese, 8 ounces
3/4 pounds sliced bacon, cooked and crumbled
1/2 cup chopped green onions
assorted crackers

Directions Step-By-Step

cut the top fourth off the loaf of bread; carefully hollow out the bottom, leaving a 1 inch 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 24" x 17". Bake at 325° for one hour or until heated through. Serve with crackers and reserved bread cubes. The rich spread bakes right in the bread bowl and goes well with almost any deeper. Plus, cleanup is a breeze.

About this Recipe

Main Ingredient: Dairy
Regional Style: American

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Lynnda Cloutier eatygourmet
Oct 12, 2012
You know, Vicki, I never tried it that way. The only thing that concerns me is the fat in the cheddar. If it rises to the surface, you could just blot it with a paper towel. I'd try it.
vicki kelcher Kelcher
Oct 12, 2012
Could you crockpot this dip? I know it would change the profile but think it might be pretty good that way.
Lynnda Cloutier eatygourmet
Aug 30, 2012
This is so good, Vicki. I have to stop making it, or else I'd eat the entire thing. My Mother in law did that once with a dip I made that was similar to this one but instead of bacon, it had shrimp. We kept kidding her to leave some for other people, but she kept "hovering" over the dip and wouldn't let anyone else get close. She was a character, that's for sure.
vicki kelcher Kelcher
Aug 30, 2012
Sounds yummy! Might have to make this for the pumpkin carving party!