An irresistible hot cheesy dip that's loaded with bacon and a bit of dill in a fun canoe-shaped bread loaf, hence the name!
Preheat oven to 350 degrees F.
Roast bacon in the oven or in a frying pan until cooked and crispy. Drain on paper towels and crumble.
While the bacon is cooking, slice off the top crust and hollow out the bread loaf. Cut the inside bread into cubes and set aside. Reserve the top crust as well.
Mix together the cream cheese and sour cream until fully combined. Mix in spices and stir in cheddar, bacon and onions.
Scoop the mixture into the hollow out bread loaf and replace the top crust. Wrap the whole loaf in foil and bake for about 35-40 minutes or until the dip is hot and the cheese is melted. Serve with leftover bread cubes.
Adapted from A. Cumming's recipe (originally A. Davis' recipe).