Cook bacon in a non stick skillet / fry pan over high heat until browned. Transfer to paper towel lined plate to drain.

Mix cream cheese, mayonnaise, sour cream and garlic powder together in a heat proof bowl.

Stir through most of the bacon, all the cheese and most of the shallots. Microwave on high for 3 minutes. The dip may look like the oil from the cheese has separated. Just stir well and it will come (and stay) together.

If serving as is, pour into a serving bowl, top with remaining bacon and shallots.

Serve with crackers, chips and the bread you pulled out to create the bread bowl (I toast it).

If making this in a bread bowl. use a small knife to cut a circle on the top of the cob loaf then remove enough bread to make a bowl. Pour the dip into the bowl.

Top with crushed crackers, spray with oil. Bake for 20 minutes at 180C/350F until top is golden.

Top with remaining bacon and shallots. Serve warm.