Ingredients:

  • 1 (1-pound) round loaf Sourdough or Pumpernickel Loaf
  • 16 oz Full-Fat Cream Cheese, softened (2 blocks)
  • 1 cup Full-Fat Sour Cream
  • 1/2 cup Mayonnaise
  • 8 slices Cooked, Chopped Bacon (reserve 2 tbsp for topping)
  • 1 cup Fully Cooked Ham, finely diced
  • 2 cups Sharp Cheddar Cheese, shredded (reserve 1/4 cup for topping)
  • 1/2 cup Green Onions (Scallions), sliced (divided)
  • 1 tsp Worcestershire Sauce
  • 1 tsp Garlic Powder
  • 1/2 tsp Black Pepper, freshly ground
  • 1/4 tsp Pinch of Cayenne Pepper (Optional)

Instructions:

  1. Preheat your oven to 375°F (190°C). If using raw bacon, cook until very crispy; drain well and chop. Reserve a small handful of chopped bacon and 1/4 cup of shredded cheddar for the topping.
  2. Prepare the Bread Bowl: Using a sharp, serrated knife, slice a circle around the top of the bread loaf, ensuring you don't cut all the way through the bottom or sides (aim for about 1/2 inch thick walls). Gently scoop out the soft interior bread, tear it into bite-sized chunks, and set aside for dipping.
  3. Cream the Base: In a large mixing bowl, thoroughly combine the softened cream cheese, sour cream, and mayonnaise until the mixture is smooth and lump-free.
  4. Add Seasoning: Stir in the Worcestershire sauce, garlic powder, black pepper, and cayenne (if using). Mix well to distribute the flavour evenly.
  5. Fold in the Fillings: Gently fold in the bulk of the shredded cheddar cheese (reserving the topping portion), the cooked ham, and the majority of the chopped bacon and sliced green onions. Stop mixing just when everything is evenly combined.
  6. Fill the Vessel: Spoon the entire dip mixture evenly into the hollowed-out bread bowl. Place the filled bread bowl on a baking sheet or in a slightly larger, oven-safe dish.
  7. Add Topping: Sprinkle the reserved 1/4 cup of cheddar cheese and the reserved bacon pieces over the top of the dip.
  8. Bake: Place the baking sheet with the dip into the preheated oven. Bake for 20–25 minutes, or until the cheese is melted and bubbly, and the edges of the bread bowl are toasted golden brown.
  9. Serve: Remove from the oven and let rest for 5 minutes. Place the scooped-out bread chunks around the baked dip bowl for immediate serving. Garnish with the reserved sliced green onions.