Warm Bacon Cheese Spread

This rich spread bakes right in the bread bowl and goes well with almost any dipper. Plus, cleanup is a breeze.


4 cups (32 servings)


1 (1 pound) round loaf sourdough bread
1 (8 ounce) package cream cheese, room temperature
1 1/2 cups (12 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese
1 1/2 teaspoons Worcestershire sauce
3/4 pound sliced bacon, cooked and crumbled
1/2 cup chopped green onions
assorted crackers


Preheat oven to 325°F (163°C).

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 the 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 inch).

Bake for 1 hour or until heated through. Serve with crackers and reserved bread cubes.

Nutritional Information

1 serving (2 tablespoons) equals 132 calories, 9 g fat (5 g saturated fat), 26 mg cholesterol, 214 mg sodium, 8 g carbohydrate, trace fiber, 5 g protein.

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