“A creamy dip with bacon and spring onions, baked and served warm in its own breadcase. People can't get enough of it and I always get asked for the recipe. Servings are a bit of a guess, but whether I serve it for 4 or 24 I never have any leftover.”
1hr 15mins
1 Breadcase Fondue

Ingredients Nutrition


  1. Slice the top off the bread and scoop out the middle,leaving a breadcase/shell. Keep the bread scooped out to dip with.
  2. Cook bacon and dice. I cook it in the microwave for 4-5 mins so it remains soft.
  3. Bring cream cheese to room temperature or soften slightly in microwave.
  4. Slice spring onions. I'm not big on spring onions so I just 2-3 strands and use the green part only.
  5. Mix together cream cheese, sour cream, diced bacon and sliced spring onions. (I find it easier/smoother to mix sour cream and cream cheese with beater and then stir in bacon and spring onions.).
  6. Put filling into breadcase and replace bread lid.
  7. Cook for 1 hr on 100°C.
  8. Dippers - halfway thru cooking add bread pieces to oven to toast. I also slice up a french stick and add this to the oven too.
  9. Serve with toasted bread/crackers/pita bread/corn chips.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a