Southwestern Dip in a Bread Bowl |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Have had this saved on my computer, looks good! Putting it in 'Zaar for quick reference and safe keeping. Ingredients:
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:
1. 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)
2. In mixing bowl, combine remaining ingredients except tortilla chips and mix well. Fill bread shell with cheese mixture.
3. 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).
4. When ready to serve, remove top and surround with chips and chunks of bread on a platter.
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