Bacon - who doesn't like bacon? I think it's universally loved. Serve this bread dip at your next get-together and you'll have everyone asking for the recipe.
8 oz cream cheese (softened)
6 green onions (sliced into 1/4" pieces)
4 oz sour cream
1 (1 lb) round loaf of sour dough, rye, pumpernickel or Hawaiian bread
1 lb hickory smoked bacon (fried, drained, and crumbled)
4 oz can of chopped green chiles
Heat oven to 350 degrees. Fry bacon until crisp. Drain, and then crumble - set aside.
Cut top off bread to form a cover. Remove bread inside load, leaving a 1/2" shell of bread. Cut removed bread into 1" 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. Serve the bread with bread cubes for dipping.
There will be enough dip for two loaves of bread. Cut one whole loaf into cubes to dip.
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