Smoked Bacon Dip

Name: Smoked Bacon Dip
Yield: 1
Ingredients: 1 8 oz. package of Cream Cheese, softened; 6 Green Onions, chopped; 1 4 oz. carton of Sour Cream; 1 1-lb. Round Loaf Sour Dough, Rye, Pumpernickel or Hawaiian Bread; 1 16 oz. package of Farmland® Hickory Smoked Bacon; 1 4 oz. can of Chopped Green Chiles, drained

Total Time:

0 mins

Skill Level:

Intermediate

Servings:

1 Servings

This must-try dip lives up to its name, sure to delight everyone at your get-together.

Print:

Total Time:

0 mins

Skill Level:

Intermediate

Servings:

1 Servings

Ingredients

Hickory Smoked Bacon, Classic Cut

8 oz. Cream Cheese8 oz.
6 Green Onions6
4 oz. Sour Cream4 oz.
1 Round Loaf Sour Dough1
1 package Farmland® Hickory Smoked Bacon1 package
4 oz. Green Chiles4 oz.

Instructions

Heat oven to 350°F. Cook bacon until crisp. Drain, crumble and set aside.
Cut top off bread to form a cover. Remove bread inside loaf, leaving a 1/2-inch shell of bread. Cut removed bread into 1-inch cubes.
Beat together cream cheese, sour cream, chiles and onions. Stir in bacon. Spoon mixture into bread and replace bread top. Wrap bread in heavy foil and bake 1 1/4 hours at 350°F. Serve bread with bread cubes for dipping.

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