Recipe by Kaykwilts
This will be great to prepare for those holiday parties or anytime of the year. A friend in my quilting guild gave me this recipe but she found it in Diane Gage's cookbook, Cooking and Gardening with Diane Gage. I also saw this recipe in the cookbook Celebrations on the Bayou.
Top Review by sunrise MN
This is a wonderful hot dip.I followed the recipe for the dip itself, exactly.I used a Sourdough round because my grocer didn't have an Italian round. This was very easy to prepare.The flavor was unique, a nice change from the usual cheesy hamburger dip.I served it with tortilla chips and the left over bread chunks, that I toasted the last 8 minutes of cook time. The next time I make this, which will probably be for the Holidays, I will take the top of the bread off for the last 10 minutes of cook time but I will also leave the top on the baking sheet too, cheesy side up. Yumm! Thank you for posting Kaykwilts!
- 1 (9 inch) round loaf Italian bread
- 16 ounces sharp cheddar cheese, grated
- 8 ounces cream cheese, softened
- 1⁄2 cup green onion, minced
- 8 ounces sour cream
- 1 teaspoon Worcestershire sauce
- 2 (4 1/2 ounce) cans green chilies, chopped
- 1 cup ham, chopped
Directions See How It's Made
- Cut the top of the bread off reserving the top.
- Hollow out the inside.
- Combine remaining ingredients and mix well.
- Fill the bread with the cheese mixture.
- Replace the top.
- Place on a cookie sheet and bake in a 350 degree oven for one hour and 10 minutes.
- Serve with tortilla chips.