This is DD’s recipe, she’s kinda famous for it
We kid her a lot because she used to cook all the time, trying out recipes, and even wrote 2 mini cookbooks with a friend
Then she got a demanding new job, a darling husband and a bouncing baby girl, and now she doesn’t have time to cook at all~
But she surprised us over the 4th by making her fabulous Bread Bowl Dip and she said I could share it with y’all 🙂
It’s a “kitchen sink” kind of a recipe, you can throw just about anything in~
Creamy, cheesy, spicy and good
and the bread bowl just makes it fun and easy to serve
This is a great dip to take to a party, it’s already in a bowl!
Bake it covered with foil and allow extra time, it might take over an hour to get nice and hot
Remove the lid [and hide it for yourself 🙂 ] and serve with tortilla chips, toast points, or crackers
No fancy pictures, we were busy getting ready for watching the fireworks
and chasing little “Miss Firecracker” around!
Stuffed Bread Bowl Dip
Ingredients
- 1 1/2 cups diced deli ham
- 8 oz cream cheese softened
- 1 cup sour cream
- 2 cups shredded cheddar
- 1 4 oz can chopped green chilies drained and patted dry
- 1 4 oz jar chopped pimento drained and patted dry or use chopped red pepper
- 1/2 cup sweet onion diced
- 1/2 cup green onion sliced
- 2 tsp garlic powder
- 1 tsp paprika
- salt and pepper
- 1 round loaf of sourdough or french bread
Instructions
- Preheat oven to 375. Combine ham, with remaining ingredients in a mixing bowl and season to taste.
- Cut a slice off the top of the bread round to expose the soft interior. Reserve bread top. Using your fingers or a knife, carefully remove the soft insides of the bread loaf, so all that remains is an empty bread shell. Reserve bread crumbs for a later use.
- Put dip into bread bowl and replace “lid.” Wrap the whole loaf tightly in foil.
- Bake on a pan for 1 hour or longer until dip is heated through. Serve with sturdy chips or toast points.
You can make this early in the day and bake it right before serving~
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