Bread Bowl Alert! Make This Savory Stuffed Mushroom Dip

1. 1

   Fry the bacon in a heavy skillet until crisp, then set aside, allow to cool and crumble.

2. 2

   Fry the shallots in the bacon fat until dark brown and crisp, 8-10 minutes, then remove with a slotted spoon and drain on a layer of paper towels.

3. 3

   Saute the mushrooms and garlic in the remaining fat (or you can add a little olive oil to the pan) just until they release their liquid, then stir in the chopped parsley and set aside to cool to room temperature.

4. 4

   In a large bowl, combine the sour cream, cream cheese and crumbled bacon, then fold in the mushroom mixture and fried shallots.

5. 5

   Slice off the top of the sourdough loaf, then hollow it out by pinching pieces of bread out of the inside.

6. 6

   Reserve the bread for serving with the dip, or for stuffing or some other use.

7. 7

   Transfer the dip to the bread bowl and serve with crackers, crudite or torn-out bread chunks.

* Per serving · 4 servings · Values may vary.