middie
Chef Extraordinaire
this is sooooo good. wasn't sure where to put it though. i think it's more of an appetizer so i'll put it here.
1 16 ounce loaf round bread
12 slices bacon, crisp and crumbled
1 8 ounce package Shredded Colby/Montery Jack cheese
1 cup grated parmesan cheese
1 cup mayonaise
1 small onion, finely chopped
1 clove garlic, minced
Cut the top of the bread off, removing center leaving the shell 1 inch thick. Cut removed bread into bite size pieces and set aside.
Mix remaining ingredients in a small bowl. Spoon into hollowed out bread shell. Cover shell with the top piece of the bread, and place on a cookie sheet.
Bake at 350 degrees for 1 hour. Serve with the bread pieces or crackers.
makes about 3 1/2 cups.
Note: To reheat, microwave filled bread shell with the top on for 1-2 minutes or until thoroughly heated, stirring once.
1 16 ounce loaf round bread
12 slices bacon, crisp and crumbled
1 8 ounce package Shredded Colby/Montery Jack cheese
1 cup grated parmesan cheese
1 cup mayonaise
1 small onion, finely chopped
1 clove garlic, minced
Cut the top of the bread off, removing center leaving the shell 1 inch thick. Cut removed bread into bite size pieces and set aside.
Mix remaining ingredients in a small bowl. Spoon into hollowed out bread shell. Cover shell with the top piece of the bread, and place on a cookie sheet.
Bake at 350 degrees for 1 hour. Serve with the bread pieces or crackers.
makes about 3 1/2 cups.
Note: To reheat, microwave filled bread shell with the top on for 1-2 minutes or until thoroughly heated, stirring once.