Prep 10 mins
Cook 1 hr
Have had this saved on my computer, looks good! Putting it in 'Zaar for quick reference and safe keeping.
- 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
- 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.
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.