Mix together the sour cream, shredded cheese, cream cheese, bacon, hot sauce, garlic, Worcestershire sauce, and seasonings until fully combined.
Cut off the top of the bread bowl and remove the insides of the bread. Make sure to leave a decent barrier on the walls though so the dip doesn’t leak out. (see note) Place the bread on a baking sheet.
Pour the dip into the bread bowl and bake for 30 to 35 minutes.
Remove from the oven and garnish with green onions or chives. Serve warm with the insides of the bread bowl for dipping.
Notes
I usually need about 8 strips of bacon to get 1 cup of crumbles. You can cook the bacon in the oven or on the stovetop ahead of time and store it for later. Otherwise, add about 10 minutes of cooking time to the total time for this recipe.
If you prefer, you can use cooked breakfast sausage or diced ham instead of bacon.
If you're using a loaf of French bread instead of a bread bowl, cut a long oval into the top of the loaf. This way the sides will hold the dip in. Remove the fluffy insides of the bread and fill the cavity with the dip. Bake as directed.