HOT BACON CHEESE SPREAD

"Your guests will love the way this creamy dip is served in a hollowed-out loaf of bread. You can reheat the dip, bread bowl and all, in your microwave oven."

1 (16 ounce) loaf round bread
12 slices bacon, crisply cooked, crumbled
1 (8 ounce) package Kraft Shredded Colby/Monterey Jack Cheese
1 cup (4 ounces) Kraft 100% Grated Parmesan Cheese
1 cup Kraft Mayo Real Mayonnaise
1 small onion, finely chopped
1 clove garlic, minced
bread pieces or crackers (for serving)

Cut lengthwise slice from top of bread loaf, remove center, leaving 1-inch-thick shell. Cut removed bread into bite-size pieces: set aside.

Mix remaining ingredients in small bowl. Spoon into hollowed bread shell. Cover shell with top of bread; place on cookie sheet.

Bake at 350 degrees F for 1 hour.

Serve with bread pieces or crackers.

TO REHEAT:
Microwave filled bread shell with top on HIGH 1 to 2 minutes or until thoroughly heated, stirring once.

Makes 3 1/2 cups
Source: Recipe booklet: Kraft Halloween, special reprint edition, 1999, Kraft Foods