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Nutrition Facts
Serving Size 1 (181g) Recipe makes 4 servings The following items or measurements are not included below: 1 loaf sourdough bread rounds 1 1/2 cups bacon
Calories 552
Calories from Fat 455		(82%)
Amount Per Serving		%DV
	Total Fat 50.6g	77%
	Saturated Fat 31.9g	159%
	Monounsaturated Fat 14.4g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 147mg		49%
Sodium 550mg		22%
Potassium 236mg		6%
Total Carbohydrate 5.5g		1%
	Dietary Fiber 0.3g	1%
	Sugars 0.8g
Protein 20.4g		40%
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Sourdough Bread Dip

Recipe #68500 | 2 hours | 30 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Valerie in Australia
Aug 6, 2003

I got this recipe someone had submitted in a Christmas magazine. It tastes fantastic and it's a dip that you can make the night before put in the fridge and just pop in the oven when needed. You can adjust the bacon to your taste.

SERVES 4 -6 (change servings and units)

Ingredients

1 loaf sourdough bread rounds (Extra loaf of bread if wanting to use for dipping)
1 cup sour cream
2 cups grated cheddar cheese
1 1/2 cups cooked crumbled bacon
8 ounces cream cheese (softened)
3 green onions, chopped

Directions

1
Preheat oven to 350F (180c).
2
Cut off the top of bread and save it for the lid.
3
dig out pieces bread and save for dipping.
4
Cook the bacon till crispy and put aside.
5
Mix sour cream and cream cheese till soft.
6
Add rest of ingredients.
7
Place mixture in hollowed out bread.
8
replace lid.
9
Wrap in foil with shiny side inches.
10
Bake for 1 1/2 hours till dip is warm inside.
11
Have bread for dipping and whatever vegetables.

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Featured Reviews for This Recipe

From: Chef #408722

On Dec 27, 2008

Everybody loves this when I make it. When there is any left, we like to roll it up in tortillas and slice them to make spiral snacks.

0 people found this review helpful

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From: Evita149

On May 16, 2007

made this for football sunday... wonderfull!!! Everyone raved about it and was given strict orders to bring for every game. Best of all, so easy to make!!

0 people found this review helpful

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From: JustJanS

On Sep 13, 2003

This was good-very cheesey with our very sharp vintage cheddar in it. We only heated it for half the time as we wanted it warmed and softened not runny like fondue as we planned to rip the bread apart as we ate. I figured cooking for 1 1/2 hours would result in quite runny cheese. Our cheese was very strong, and a good slug of Tabasco would have counteracted that.

2 people found this review helpful

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From: dmjb

On Nov 21, 2006

I made this for a party and it was a huge hit. I made two of them and in one I added chopped fresh broccoli, it was delicious. I did bake them for the full 1 1/2 hours as instructed.

1 person found this review helpful

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