Warm Bacon Cheese Spread

I've been wanting to try this recipe for a long time and last night's National Championship game provided the perfect opportunity! It took about 1 1/2 hours at 325 for my spread to be heated all the way through. Yummy 'loaded potato' type flavor. Make sure you have extra bread cubes on hand!

-Kristin Topham

1 (1 lb.) round loaf sourdough bread
1 (8 oz.) pkg. cream cheese, softened
1 1/2 c. sour cream
2 c. shredded Cheddar cheese
1 1/2 tsp. Worcestershire sauce
3/4 lb. bacon, cooked and crumbled
1/2 c. chopped green onions

Cut the top fourth of the loaf of bread; carefully hollow out the bottom, leaving a 1 inch shell. Set aside. In a mixing bowl, beat the cream cheese. Add the sour cream, Cheddar, and Worcestershire sauce until combined; stir in bacon and onions. Spoon into bread shell. Wrap in a piece of heavy-duty foil. Bake at 325 for 1 hour (1 1/2 hours) or until heated through. Serve with crackers and reserved bread cubes. Makes 4 cups.