I felt required to blog this half-ass recipe because it is seriously delish. Take this to a barbeque and I guarantee it will be the first thing devoured.
Ingredients
- 500g bacon
- 1 large onion
- Handful of chives
- 300mL tub of sour cream
- 1 “slab” philadelphia cream cheese (I believe it’s 250g)
- About a cup of shredded tasty cheese, depending on your taste
- 1 cob loaf of bread
- Your preference of savoury crackers
Directions
Preheat your oven to about 180 degrees celcius (about 350 F).
Chop up the onion finely and throw it in a fry pan with the bacon. It’ll only take a few minutes - fry it until the onion is translucent. While that’s cooking, get out a largeish mixing bowl and drop the slab of philly cheese in. Cut it up a bit into smaller pieces so that it’s easier to melt. Tip the bacon and onion on top of the philly while it is still hot. Pour the sour cream on top of that and mix until the philly cheese has melted through. Throw in the shredded tasty cheese and stir it through, as well as your chives - finely chopped.
The cob loaf will be your serving bowl. Cut a slice off the top of the loaf, ensuring that the hole will be large enough for people to dip into. Pluck out the white bread from the inside of the loaf, breaking it into small dipping-size pieces and set them aside. Don’t take ALL of the white bread out or your bowl is going to be pretty flimsy - leave it about half to an inch thick.
Pour the bacon mixture into the loaf, place on a large oven tray (you’ll need the extra room) and put it in the oven. After about 10 minutes, add your white bread dipping pieces to the tray, and the top slice of the cob that will act as the lid. Remove from the oven when the dipping bread is browned and crispy.
Arrange on a pretty tray, put the lid on top and TA DA! This dip is best served hot - the mixture thickens as it cools down. You’ll need some additional crackers for dipping, I’ve found that crunchy bagel chips are amazing with this dip. Enjoy!