This dip can be served to everyone, including kids. You can leave out the bacon if you'd like; add more shredded cheese.
INGREDIENTS | SERVES 16
- 1 large round loaf sourdough bread
- 2 tablespoons butter
- 1 onion, minced
- 2 cloves garlic, minced
- 1 (8-ounce) package cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded Cheddar cheese
- 1 cup shredded Gouda cheese
- 1 cup chopped Canadian bacon
- 18 soft breadsticks
- 2 cups baby carrots
- 3 apples, sliced
Cut off top from the bread and set aside. Using a sharp knife, hollow out the bread, leaving a ¾-inch shell. Reserve bread for another use.
In small saucepan, melt 2 tablespoons butter over medium heat; add onion and garlic. Cook and stir until tender, about 6–7 minutes.
In large bowl, beat cream cheese until fluffy. Add sour cream and mayonnaise and beat until smooth. Stir in onion mixture, cheeses, and bacon. Spoon into bread shell.
Replace the top of the loaf, then wrap in heavy-duty foil. Place on cookie sheet.
Bake in preheated 375°F oven for 55–65 minutes until the cheese mixture has melted and starts to bubble.
Remove top and serve with breadsticks, carrot sticks, and apple slices.
You can make the filling for this dip in a 2-quart slow cooker then cook on low for 3–4 hours. When you're ready to go to the party, pack the slow cooker into a slow cooker holder and bring it along with the bread. When you get to the party, bake the hollowed-out bread until warm, about 10 minutes, then add the hot fondue mixture and serve.