"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
250 ml sour cream 1 – 8oz cream cheese ½ cup chopped onion ¼ cup chopped green onion 6 strips bacon, cooked & chopped 2 cups shredded cheese, cheddar & mozza 2 loaves sourdough bread
Blend all ingredients together, not the bread. Cut out the center of 1 loaf. Place blended ingredients in bread & bake in 350ºF oven for 1 hour. Cut up the center of the filled loaf & the 2nd loaf into cubes for scooping dip.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.