I’ve never been a breakfast person. Pancakes coated in syrup leave me totally cold; sausage and eggs make me want to gag. On vacations and other extravagant adventures, I can down a few slices of French toast — but even that makes me feel queasy after a while. You know what I had for breakfast on Thursday? Leftover spaghetti. And the day before that, it was a can of Diet Pepsi and some cottage cheese.
Basically, I’m weird about morning meals. But I digress.
You know what breakfast food I can totally get behind? Bacon, friends. Crisp, delicious, oh-so-bad-for-you bacon. And if you mention a recipe that includes both bacon, cheese and bread, three of the things I love most in the world, I’m right there with you.
Such was the case on Halloween. Being the true foodies that we are, Spencer and I decided we needed to make a snack to eat while we were waiting for our other food to cook — in this case, green bean casserole and a beef stew for dinner. In between carving pumpkins and getting ready for our Halloween movie marathon, we gathered the ingredients for this tasty dip, which comes courtesy of a recipe written for Spence by Alex, his awesome mom.
And once we pulled the hollowed-out sourdough bread shell from the oven, bubbling over with cheesy, onion and garlicky goodness? Well, it was heaven. I washed my hands of pumpkin guts long enough to nibble on endless slices of French bread, and this dip barely lasted long enough for us to share it with Eric, my sister’s boyfriend. That’s what he gets for arriving late to the festivities. (Okay, so he wasn’t really late — and he called to tell us when he’d be arriving. Maybe I was just being selfish and wanted all the dip to myself! . . . Maybe.)
This was so good, in fact, that it totally ruined us for the dinner we’d had in the Crockpot for hours.
But now I’m eating all the leftovers for lunch at work — and saving $10.
See? This dip is awesome. This dip saves me money.
Hot Bacon Dip
Recipe from Alexandra J.
• 12 slices center cut bacon – crisp and crumbled
• 1 package (8 oz.) shredded Colby/Monterey Jack cheese
• 1 cup (4 oz.) grated parmesan cheese
• 1 cup real mayonnaise
• 1 small onion — finely chopped
• 1 clove garlic (minced)
• 1 round loaf of bread (not wheat – Italian or French is best)
Mix ingredients together in large bowl. Spoon into round, scooped out bread shell (bread bowl). Cover shell with the cut-off bread top. Place on cookie sheet. Bake at 350 degrees for one hour or until cheese is bubbly. Serve warm. Cube up loaf of French bread for dipping, and use bread removed from round loaf for extra dipping.