Tailgate Caramelized Onion And Bacon Bread Ring Dip
16 servings, 2 Tbsp. dip and 1 bread slice each
Treat your guests to a delightful bread ring dip that has the dipping vehicle baked right in. Stand refrigerated bread dough around the edge of the skillet as it cooks. This Caramelized Onion-and-Bacon Bread Ring Dip includes some of your favorite hearty flavors and will feed 16 people.
What You Need
2 Tbsp. butter, divided
1 cup slivered onions
1/2 cup fat-free reduced-sodium beef broth
2 Tbsp. LEA & PERRINS Worcestershire Sauce
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 container (8 oz.) BREAKSTONE’S or KNUDSEN Sour Cream
5 slices OSCAR MAYER Bacon, cooked, crumbled and divided
1/2 cup KRAFT Finely Shredded Parmesan Cheese, divided
1 can (11 oz.) refrigerated French bread dough
1 Tbsp. chopped fresh chives
Melt 1 Tbsp. butter in medium skillet on medium heat. Add onions; cook 8 to 10 min. or until golden brown, stirring frequently. Stir in beef broth and Worcestershire sauce; bring to boil. Cook 8 to 10 min. or until slightly thickened, stirring occasionally; cool.
Heat oven to 350°F. Mix cream cheese and sour cream in medium bowl until blended. Add onions; mix well. Reserve 1 Tbsp. bacon and 1/4 cup Parmesan for later use; stir remaining bacon and Parmesan into cream cheese mixture.
Cut bread dough into 16 slices; stand around edge of 10-inch cast-iron skillet, with cut sides of bread against side of skillet and overlapping edges of bread slices if necessary to fit. Spoon cream cheese mixture into center of skillet; spread cream cheese mixture to edges of dough. Sprinkle top of dip with reserved bacon and Parmesan.
Bake 30 to 35 min. or until bread is golden brown and dip is heated through. Melt remaining butter; brush onto bread. Sprinkle chives over dip.