Bacon Cheeseburger Football Dip

Yield: 18 servings

Ingredients

• 3 (11 ounce) tubes refrigerated French bread dough
• 1 large egg
• 1 tablespoon milk
• 1 (8 ounce) package thick cut bacon, chopped
• 1/2 pound lean ground beef
• 1 (8 ounce) package Crystal Farms Original Cream Cheese, cut into small cubes
• 1/4 cup mayonnaise
• 2 tablespoons Worcestershire sauce
• 1 tablespoon prepared mustard
• 1/2 teaspoon garlic powder
• 8 ounces (2 cups) Henning’s Aged Cheddar cheese, shredded
• Optional Toppings: shredded lettuce, chopped tomatoes and pickles
• Thinly sliced Henning’s Mozzarella cheese

Instructions

1. Heat oven to 350 degrees F. Line a 15 x 10 inch baking pan with parchment paper.
2. Unroll 1 tube bread dough into a rectangle on prepared pan. Place the remaining tubes of dough on top of the rectangle in a football shape. Cut ends at an angle if desired; secure ends with toothpicks. Trim excess dough from bottom rectangle with a paring knife. Pinch dough at seams for bread bowl.
3. Whisk egg and milk; brush over dough.
4. Bake for 18 to 22 minutes or until bread is light golden brown.
5. Meanwhile, fry bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon to paper towel to drain, reserving 1 tablespoon drippings.
6. Cook ground beef in bacon drippings in the same pan over medium heat until meat is no longer pink; drain.
7. Reduce heat to low. Add the cream cheese, mayonnaise, Worcestershire sauce, mustard and garlic powder; stir until cheese is smooth.
8. Remove from the heat. Stir in Cheddar and half of the bacon.
9. Spoon dip into bread bowl.
10. Bake for 15 to 20 minutes or until dip is bubbly.
11. Cool slightly. Layer with the toppings as desired and remaining bacon. Cut mozzarella for laces; place on football.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin