Smoked Bacon Dip
This must-try dip lives up to its name, sure to delight everyone at your get-together.
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 Hickory Smoked Bacon
1 4 oz. can of Chopped Green Chiles, drained
1. Heat oven to 350°F. Cook bacon until crisp. Drain, crumble and set aside.
2. 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.
3. 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.