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Favourite Cheddar Bacon Dip in Toasted Bread Bowl (Illustration)

Everyone will love this dip so much they\'ll eat the bowl! Simple to prepare and full of flavour.

Servings

2-4

Prep Time

20 min

Cook Time

30 min

Cheddar Bacon Dip in Toasted Bread Bowl

Ingredients
  • 1 round loaf sourdough or pumpernickel bread
  • 1 tbsp Lactantia salted butter, melted
  • 4 bacon slices
  • ¼ cup onion, finely chopped
  • 1 garlic clove, minced
  • 2 tbsp all purpose flour
  • 1 tsp dry mustard
  • 1 cup Beatrice 2% milk
  • 1 ½ cups Black Diamond Medium Cheddar, shredded
  • Worcestershire sauce to taste
Preparation
  1. Preheat oven to 350°F.
  2. Slice the top off the bread and set aside. With a grapefruit knife, hollow out the centre of the bread, leaving a 1” thick shell (save bread from centre for another use). Brush inside of bread shell with melted butter and place on a baking sheet. Bake for 20 minutes.
  3. Meanwhile, cook bacon in a medium saucepan over medium-high heat until crisp. Use paper towels to dab off the excess fat, then finely chop.
  4. Add onion and garlic to bacon drippings in pan and cook until tender. Remove from heat. Blend in flour and dry mustard and then gradually add the milk. Stir over medium-high heat until mixture boils and thickens. Remove from heat and add the shredded Black Diamond Medium Cheddar cheese and stir until melted. Drop in Worcestershire sauce and cooked bacon.
  5. Pour into warm bread bowl and serve warm.
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