Recipe by anni
This is one of my family's favorite appetizers. I got it from a "Celebrity Chef's" booklet year ago and is attributed to Dick Cavett.
Top Review by AmyMCGS
I had most of the ingredients on hand and I really wanted to try this, so I changed it to suit my needs. ;) Instead of baking it in a bread bowl, I combined everything in my mini crockpot. I left out the chilies for the kids, and I left out the worcestershire sauce simply because I forgot to add it in. Everything was pretty well combined after half an hour on high, so I turned it down to low after that. We served it with Ritz crackers, Fritos, and celery sticks. My entire family enjoyed this dip, and I'll definitely make it again. I can only assume that the bread bowl version (as written) is even better- I'll try that someday, too! :)
- 1 (10 inch) round loaf firm bread
- 2 (3 ounce) packagessoftened cream cheese
- 2 cups shredded cheddar cheese
- 1 1⁄2 cups sour cream
- 1 cup diced ham
- 1⁄2 cup sliced green onion (including some tops)
- 1 (4 ounce) can whole green chilies
- 1 teaspoon Worcestershire sauce
Directions See How It's Made
- Cut off top of bread and reserve. Remove inside portion of bread, leaving a 1/2" shell. Reserve inside of bread to cut into cubes and serve with fondue.
- Combine cream cheese, Cheddar, sour cream, ham and green onions in mixing bowl.
- Dice chiles. Add chiles and Worcestersire to cream cheese mixture.
- Fill bread shell with cream cheese mixture. Replace top. Wrap tightly in foil and bake at 350 for 1 1/2 hours.
- Unwrap and transfer to serving platter. Serve with bread cubes, crudites or crackers.