Cheddar Bacon Dip in Toasted Bread Bowl
Makes 2 cups.
- 1 round loaf sourdough or pumpernickel bread
- 1 Tbsp. butter, melted
- 4 slices of bacon, uncooked
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 2 Tbsp. all purpose flour
- 1 tsp. dry mustard
- 1 cup milk
- 1-1/2 cups Cheddar cheese, shredded
- 1 tsp. worcestershire sauce, to taste
Preheat oven to 350°F.
Slice the top of the bread; set aside. With a grapefruit knife, hollow out center of the bread, leaving a 1" thick shell; save bread from the center and set aside. Brush inside of bread shell with melted butter and place bread shell and top on a baking sheet. Bake in oven for 20 minutes.
Cook the bacon in a medium saucepan over medium-high heat until crisp. Drain on paper towels then finely chop.
Add onion and garlic to bacon drippings in the pan and cook until tender. Remove from heat. Blend in flour and dry mustard then gradually stir in milk. Cook and stir over medium-high heat until mixture boils and thickens. Remove from heat and add the shredded cheese; stir until melted. Stir in worcestershire sauce and cooked bacon.
Pour sauce into warm bread bowl and serve vegetables, bread sticks or crackers for dipping.