|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 39g||50%|
|Saturated Fat 22g||109%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This baked cheese dip is the perfect dish to bring to a potluck, tailgate, or party.
It is a hot baked cheese dip made with cream cheese, cheddar cheese, sour cream, ham, and peppers, along with seasonings and bread. Regardless of where you are, this Southern favorite packs a lot of punch and is sure to be a hit with your friends and family.
- 2 cups shredded mild Cheddar cheese
- 8 ounces cream cheese (softened)
- 1 1/2 cups sour cream
- 1/2 cup cooked diced ham
- 1 can (about 4 ounces) chopped mild green chiles
- 1 tablespoon finely chopped jalapeño peppers, or to taste, optional
- 1/3 cup chopped green onions
- 1/8 teaspoon Worcestershire sauce
- 1 round loaf of bread (boule)
In a medium bowl, combine Cheddar and cream cheese, sour cream, ham, chile peppers, chopped green onions, and Worcester sauce. Mix to blend well. Set aside.
Cut a thin slice from top of bread loaf; set slice aside. Using a serrated knife, carefully cut vertically to, but not through, the bottom of the loaf about 1/2 inch from the edge.
Lift out the center of the loaf and cut the bread into 1-inch cubes. Put the bread cubes in a bowl; cover and set aside.
Fill hollowed bread loaf with the dip and cover it with the top slice of bread loaf.
Wrap the filled loaf well in foil. Bake at 350 F for 1 hour. Serve with reserved bread cubes, crackers, or potato chips.
- Instead of ham, add about 1/4 cup of diced cooked bacon.