Ingredients:

  • 225 g (8 oz) Cream Cheese (full-fat, block style), softened
  • 240 g (1 cup) Sour Cream (full-fat)
  • 1 packet (28 g) Ranch Dip Seasoning Mix (store-bought powder)
  • 8 slices Thick-Cut Bacon, cooked until crisp and crumbled (save 1 Tbsp for garnish)
  • 240 g (2 cups) Shredded Cheese Blend (sharp cheddar and Monterey Jack mix), divided
  • 3 Green Onions (Spring Onions), thinly sliced (white and light green parts only; save 1 Tbsp for garnish)
  • 1 Round Loaf of Sourdough or Pumpernickel Bread (approximately 700–900g)
  • 30 ml (2 Tbsp) Olive Oil (or melted unsalted butter)

Instructions:

  1. Preheat the oven to 180°C (350°F). Line a baking sheet with foil or parchment paper. Cook the bacon until very crisp. Cool slightly, then crumble roughly. Set aside a small amount of crumbled bacon for garnish.
  2. Prepare the bread bowl: Use a sharp knife to slice the top off the loaf of bread (the ‘lid’). Hollow out the center, leaving a 1-inch (2.5 cm) thick wall around the sides and base. Reserve the scooped-out bread pieces for dipping. Brush the inside of the bread bowl and the top of the lid with olive oil or melted butter. Place the bowl and the reserved bread pieces on the prepared baking sheet.
  3. Create the cream base: In a large mixing bowl, combine the softened cream cheese, sour cream, and ranch seasoning. Use an electric mixer or sturdy spoon to beat until the mixture is completely smooth and lump-free.
  4. Fold in fillings: Gently fold in the majority of the crumbled bacon, the sliced green onions, and 1 ½ cups of the shredded cheese blend. Reserve the remaining ½ cup of cheese for topping. Mix just until combined.
  5. Assemble and Bake: Spoon the dip mixture evenly into the hollowed-out bread bowl. Sprinkle the remaining ½ cup of shredded cheese blend over the top of the dip. Place the baking sheet into the preheated oven. Bake for 20–25 minutes, or until the dip is hot, bubbly around the edges, and the top cheese layer is melted and lightly golden. The bread chunks should also be toasted.
  6. Finish and Serve: Carefully remove the bread bowl from the oven. Garnish the dip with the reserved crumbled bacon and a sprinkle of fresh green onions. Serve immediately while piping hot, using the baked bread bowl chunks and the lid as the primary dipping tools.