Thel’s Bread Dip
1 Full thick round loaf
Toast the case of the bread so it is not as soft.
Make a hole in the middle of the loaf by taking the bread out in lumps. Toast these pieces.
In a bowl place 1 small bottle of cream, 1 x 250 gram container of cream cheese, 500 grams grated cheese. Add cooked bacon pieces or smoke ham, garlic, chopped onions, drained crushed pineapple, capsicum, parsley, sun dried tomatoes. It should not be too liquid.
Mix and pour into the loaf, leaving 1 inch at the top. Wrap in tinfoil and bake in oven at 100 for about 45 minutes.
Serve with the toasted bread pieces around the loaf on a tray
I have not made this dip for many years, but made it this weekend. I cooked the bacon and onions and then added this to the creams. Also added half a pkt of onion soup mix.
I felt it needed more heating through, around an hour at about 150. I added extra bread bits, as what is taken out of the loaf is not enough. This makes enough for one large loaf.