 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 40 |
|
Veggies and toasted bread cubes make the perfect dippers for this thick, rich ham and cheese dip from June Mullins of Livonia, Missouri. Ingredients:
1 round loaf (1 pound) unsliced bread |
8 ounces process cheese (velveeta), cubed |
2 cups (16 ounces) sour cream |
1 package (8 ounces) cream cheese, softened |
1 cup diced fully cooked ham |
1/2 cup chopped green onions |
1 can (4 ounces) chopped green chilies |
1 teaspoon worcestershire sauce |
2 tablespoons vegetable oil |
1 tablespoon butter, melted |
assorted fresh vegetables |
Directions:
1. Cut the top fourth off the loaf of bread; set top aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside.
2. In a large bowl, combine the process cheese, sour cream and cream cheese. Stir in the ham, green onions, chilies and Worcestershire sauce. Spoon into bread shell; replace top. Wrap tightly in heavy-duty foil and place on a baking sheet. Bake at 350° for 60-70 minutes or until the filling is heated through.
3. Meanwhile, toss reserved bread cubes with oil and butter. Place on an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake for 10-15 minutes or until golden brown, stirring occasionally.
4. Unwrap loaf and remove bread top; stir filling. Serve with vegetables and toasted bread cubes. Yield: 5 cups.
|
|