- 2 slices bacon, chopped
- 1 tbsp unsalted butter
- 2 tbsp flour
- 1 garlic clove, minced
- 1 (12 oz) bottle hard cider
- ½ c canned pumpkin
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ½ tsp kosher salt
- ¼ tsp pumpkin pie spice
- Pinch ground cayenne
- 4 oz cream cheese, cut into pieces
- 3 c shredded cheddar cheese
- 1 large or 2 small bread boules, top removed and inside scooped out (leave about ¼-½-in thick wall)
- Fresh chives, chopped, for garnish
- Sliced apples or French rounds, entertainer crackers, organic tortilla chips, for serving
In a large, straight-sided skillet, cook bacon over medium heat, stirring occasionally, until browned and crisp, about 7 minutes. Transfer bacon to paper towels to drain.
Drain all but 1 tbsp bacon drippings from the pan. Add butter to the pan and melt. Whisk in flour and garlic; cook, stirring, until incorporated, about 2 minutes.
Whisk in cider and next 6 ingredients until smooth. Bring to simmer and cook, stirring occasionally, until thickened about 3 minutes.
Gradually whisk in cream cheese and cheddar until melted and smooth, about 2 minutes.
Transfer dip to hollowed bread boule. Crumble the reserved bacon and sprinkle it over the dip. Top with chives.
Serve with your choice of sliced apples, The Fresh Market French Rounds, Entertainer Crackers, or Organic Tortilla Chips. You can also cut the insides of the bread boules into cubes and toast before dipping.
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