Prep 20 mins
Cook 1 hr 20 mins
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.
- 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
- 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.
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!
I've made this recipe several times over the years and it is wonderful. The flavors all compliment each other very well and it presents well on a buffet or appetizer table.