Minutes Prep time: 10
Minutes Total time: 30
Servings: 20
Difficulty: easy
4 pkgs (8 oz each) cream cheese, softened
1 pound bacon, cooked and chopped
1-1/2 cups shredded cheddar cheese, divided use
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
1 bunch green onions, thinly sliced (about 1/2 cup)
1/2 teaspoon of Kosher salt
1/2 teaspoon of ground black pepper
2 loaves (16 oz each) round sourdough bread
celery sticks, carrot sticks, and assorted crackers, for serving
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 137 mg | 14% |
| Carbohydrate | 28 g | 9% |
| Cholesterol | 79 mg | 26% |
| Total Fat | 29 g | 45% |
| Iron | 2 mg | 13% |
| Calories | 444 kcal | 22% |
| Sodium | 1076 mg | 45% |
| Protein | 18 g | 36% |
| Saturated Fat | 14 g | 71% |
| Sugars | 4 g | 0 |
| Vitamin C | 1 mg | 2% |
Preheat grill to medium heat.
In a large bowl, fold together cream cheese, bacon, 1 cup cheddar cheese, tomatoes, green onions (reserving 2 tablespoons for garnish, if desired), salt and pepper until well-mixed.
Slice tops off of both bread loaves and carve out centers so that they are hollow. Reserve removed bread pieces for serving.
Divide cream cheese mixture evenly into bread bowls until completely full. Top each with remaining cheddar cheese.
Wrap stuffed bread bowls loosely in heavy duty aluminum foil and place on hot grill over indirect heat. Cook for 25 to 30 minutes or until BLT dip is heated through.
Garnish BLT Dip Stuffed Bread Bowl with green onion and serve hot with reserved bread pieces, carrot sticks, celery sticks, and assorted crackers.
Bake in an 8'x8' pan sprayed with non-stick spray at 375°F until bubbling and cheese is melted, about 23 to 28 minutes.
BLT Stuffed Bread Bowl Dip
