Ham & White Cheddar Dip Baked in a Bread Bowl

Recipe by SarasotaCook
READY IN: 1hr 15mins


  • 1
    round loaf pumpernickel bread
  • 1
    (8 ounce) package cream cheese
  • 2
    cups white cheddar cheese (shredded)
  • 1 12
    cups sour cream (no low fat)
  • 23
    cup ham (pre-cooked and fine chopped. I just cut a thick slice of ham from the deli)
  • 12
    cup scallion, fine diced (green and white parts)
  • 1
    small onion, diced fine
  • 12
    teaspoon minced garlic
  • 13
    cup green chili (I use the mild, chopped fine. You can find them right in the Mexican or ethnic aisle in any major gr)
  • 1
    jalapeno pepper (to taste, seeds and ribs remove and fine chopped. You can use more of less if you want)
  • 18


  • Dip -- First make sure your cream cheese is room temperature Then, in a medium bowl, add the cheddar cheese, cream cheese, sour cream, ham, chilies (green and jalapeno), scallions, onion, garlic, worcestershire, salt and pepper. Mix well and set to the side.
  • Bread -- Cut off a thin slice from the top of the loaf and scoop out the bread from the inside. Cut down as far as you can go with your knife without cutting through the outside of the loaf. Then use a spoon to get the rest of the bread out. That makes for great dipping.
  • Fill hollowed bread loaf with the dip; cover with reserved top slice of bread loaf and wrap the loaf in foil. In a 350 degree oven, bake 1 hour. Serve with reserved bread, crackers, bread sticks, vegetables, broccoli, even par boiled fingerlings are great with this. Endless things to dip.
  • A fun easy different dip which is just that little bit unique. And the best part it is kid and adult friendly and you can make it ahead. Just don't fill the bread bowl until you are ready to bake it. If I go to someones house, I usually bake it for about 45 and then just finish it in the oven there.