Bread Bowl Alert! Make This Savory Stuffed Mushroom Dip

• 6 slices bacon, cooked and crumbled
• 10 ounces mushrooms of your choice (we used Baby Bellas and white buttons), diced
• 3 shallots, thinly sliced
• 1 small clove garlic, minced
• 2/3 cup finely chopped flat-leaf parsley
• 1 16-ounce container sour cream
• 3 tablespoons cream cheese
• Salt and pepper, to taste
• 1 round loaf sourdough bread

1. Fry the bacon in a heavy skillet until crisp, then set aside, allow to cool and crumble.
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. 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. In a large bowl, combine the sour cream, cream cheese and crumbled bacon, then fold in the mushroom mixture and fried shallots.
5. Slice off the top of the sourdough loaf, then hollow it out by pinching pieces of bread out of the inside.
6. Reserve the bread for serving with the dip, or for stuffing or some other use.
7. Transfer the dip to the bread bowl and serve with crackers, crudite or torn-out bread chunks.

bacon, mushrooms, shallots, clove garlic, flatleaf parsley, sour cream, cream cheese, salt, bread

Taken from www.foodrepublic.com/recipes/bread-bowl-alert-make-this-savory-stuffed-mushroom-dip/ (may not work)