Recipe by iewe
Have had this saved on my computer, looks good! Putting it in 'Zaar for quick reference and safe keeping.
Top Review by Kat's Mom
An appetizer recipe with "good bones". After, mixing up the dip, all I could really taste was cheese and and onion. Somehow the chilies and the ham flavors got lost. Since it was supposed to be Southwestern, I added one tablespoon of Penzey's taco seasoning. The finished hot product still tasted mostly like onion cheese. Personally, I would like this dip better served up cold. Nonetheless, this is a great framework for whatever flavors you like. I could see leaving out the ham, green chilies and green onion and adding onion powder, Old Bay, parsley and tuna/shrimp. The cheese dip makes a great basic dip to play with. Dip with French onion soup mix? With Chili? Use your imagination! Thanks, iewe.
- 1 loaf dark rye (9 inch round)
- 16 ounces sharp cheddar cheese, grated
- 8 ounces cream cheese
- 8 ounces sour cream
- 1⁄2 cup green onion, chopped
- 1 teaspoon Worcestershire sauce
- 1 (4 1/2 ounce) can green chilies, chopped
- 1 cup ham, chopped
- tortilla chips
Directions See How It's Made
- Cut the top portion off the bread, reserving top. Scoop out inside of loaf, leaving about a 1/2-1 inch thick shell. (You can cut the scooped out bread into pieces to use with the dip later)
- In mixing bowl, combine remaining ingredients except tortilla chips and mix well. Fill bread shell with cheese mixture.
- Place on baking sheet, and cover shell with bread top. Bake at 350 degrees for one hour (cover loosely with foil if bread starts to darken too much).
- When ready to serve, remove top and surround with chips and chunks of bread on a platter.