BLT Stuffed Bread Bowl Dip

Combine everything that is delicious in a BLT sandwich into this BLT Stuffed Bread Bowl Dip recipe for the perfect game day or tailgate appetizer!

Prep: 10 min | Cook: 30 min | Yield: 20 servings

Ingredients

• 4 (8 ounce) packages cream cheese, softened
• 1 pound bacon, cooked and chopped
• 1 1/2 cups shredded Cheddar cheese, divided use
• 1 (14.5 ounce) can Hunt's® Fire Roasted Diced Tomatoes, undrained
• 1 bunch green onions, thinly sliced (about 1/2 cup)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 (16 ounce) loaves round sourdough bread
• Celery sticks, carrot sticks, and assorted crackers, for serving

Instructions

1. Heat grill to medium heat.
2. 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.
3. Slice tops off of both bread loaves and carve out centers so that they are hollow. Reserve removed bread pieces for serving.
4. Divide cream cheese mixture evenly into bread bowls until completely full. Top each with remaining cheddar cheese.
5. 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.
6. Garnish BLT Dip Stuffed Bread Bowl with green onion and serve hot with reserved bread pieces, carrot sticks, celery sticks, and assorted crackers.

Notes

Tip: Alternatively, bake in an 8 inch pan sprayed with nonstick spray at 375 degrees F until bubbling and cheese is melted, about 23 to 28 minutes.

Nutrition

Per serving: 448 calories, 29g Carbs

Attribution

Recipe and photo used with permission from: Conagra Brands, Inc.

Recipe developed by Billy Parisi for Hunt's®.