• 3 Tbsp. olive oil
• 1 tsp. dried parsley
• 1 tsp. paprika
• 2-1/2 tsp. onion powder, divided
• 1 Tbsp. plus 1/2 tsp. garlic powder, divided
• 1 (8.5 oz.) French baguette
• 1 pkg. (8 oz.) cream cheese, softened
• 1/2 cup sour cream
• 1 pkg. (8 oz.) CRACKER BARREL Extra Sharp Yellow Cheddar Cheese, shredded and divided
• 3/4 cup chopped cooked bacon, divided
• 2 Tbsp. sliced green onion

• 3 Tbsp. olive oil
• 1 tsp. dried parsley
• 1 tsp. paprika
• 2-1/2 tsp. onion powder, divided
• 1 Tbsp. plus 1/2 tsp. garlic powder, divided
• 1 (8.5 oz.) French baguette
• 1 pkg. (8 oz.) cream cheese, softened
• 1/2 cup sour cream
• 1 pkg. (8 oz.) CRACKER BARREL Extra Sharp Yellow Cheddar Cheese, shredded and divided
• 3/4 cup chopped cooked bacon, divided
• 2 Tbsp. sliced green onion

• Heat oven to 375°
• Mix olive oil with parsley, paprika, ½ tsp. onion powder and ½ tsp. garlic powder in a small bowl until combined. Slice baguette into 40- ¼-inch rounds. Brush each bread slice with herb olive oil. Place on lined baking tray oiled side down. Bake 8 to 10 min. or until golden brown. Remove from oven and reserve.
• Beat cream cheese and sour cream with mixer until blended. Stir in 1-1/2 cups shredded cheese and 1/2 cup of cooked bacon. Spoon mixture into a 1 quart. baking dish. Top with remaining shredded cheese and bacon.
• Bake 15 to 20 min. until cheese is bubbly and edges are golden brown.
• Remove from oven and cool 10 min. before serving. Sprinkle with green onion. Serve with crostini.
• Serving Suggestion: Serve with fresh vegetables.

*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.