Stuffed Bread Bowl Dip recipe

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Ingredients

1 (1 pound) loaf rye bread
2 cups shredded sharp Cheddar cheese
1 ½ cups sour cream
1 (8 ounce) package cream cheese, at room temperature
1 cup canned jalapeno slices, drained and chopped
1 cup diced cooked ham
½ cup chopped green onion
1 teaspoon Worcestershire sauce, or to taste
2 tablespoons vegetable oil
1 tablespoon butter, melted

Nutrition Info

263.8 calories
carbohydrate: 2.9 g
cholesterol: 61.8 mg
fat: 24.2 g
fiber: 0.4 g
protein: 9.3 g
saturatedFat: 13.5 g
servingSize: -
sodium: 533.9 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Cut top of bread open and scoop out most of the bread from the inside, reserve the excess bread. Place bread shell on a baking sheet.

  3. Combine Cheddar cheese, sour cream, cream cheese, jalapenos, ham, green onions, and Worcestershire sauce in a large bowl. Mix well, pour dip into the shell. Cover top with aluminum foil.

  4. Bake in the preheated oven for about 40 minutes.

  5. Shred the excess bread into bite-size pieces. Mix oil and melted butter in a bowl, add bread and toss to coat.

  6. Remove aluminum foil from the baked bread shell, leaving the oven on. Sprinkle bread pieces around the loaf.

  7. Continue baking until cheese is melted, about 30 minutes more.

Recipe Yield

1 bread bowl

Recipe Note

This was my sister-in-law's recipe. I have been making it for every party or pot luck I go to since I talked her out of it. A rye bread bowl is hollowed out and filled with mouthwatering ham and cheese dip.

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