• 2 pkgs. (8 oz.) cream cheese
• 1 lb. (4c.) grated cheddar cheese
• 2/3 c. sour cream
• 4 tsp. horseradish
• 2 Tbsp. grated onion
• 10 slices cooked, crumbled bacon or 1/3 c. bacon bits
• 1 14 inch loaf or 3-4 inch round loaves pumpernickel or rye bread

Combine cheese, sour cream, horseradish, onion and bacon in blender and mix until smooth. Hollow out center of the loaf of bread forming a bowl. Cut the center pieces into cubes and toast in 375°F oven for 10 minutes. Fill the bread bowl with the dip mixture. Serve with bread cubes, crackers and fresh vegetable dippers. Makes 15 to 20 servings.

Submitted by Linda Meyer