1 1/2 cupsshredded Black Diamond Medium Cheddar Cheese
1 tspWorcestershire sauce or to taste
1. Slice the top of the bread; set aside. With a grapefruit knife, hollow out centre of
bread, leaving a 1-inch (2.5 cm) thick shell; save bread from centre for another
use. Brush inside of bread shell with melted butter and place bread shell and top
on a baking sheet. Bake in preheated 350°F (180°F) oven 20 minutes.
2. Meanwhile, cook bacon in a medium saucepan over medium-high heat until crisp.
Drain on paper towels then finely chop.
3. Add onion and garlic to bacon drippings in pan and cook until tender. Remove
from heat. Blend in flour and dry mustard then gradually stir in Beatrice Milk.
Cook and stir over medium-high heat until mixture boils and thickens. Remove
from heat and add Black Diamond Medium Cheddar Cheese; stir until melted.
Stir in Worcestershire sauce and cooked bacon.
4. Pour sauce into warm bread bowl and serve vegetables, bread sticks or crackers
August 2, 2016
Cheddar Bacon Dip in Toasted Bread Bowl
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