RECIPE FROM "SANDY'S
Recipe from Diana's Kitchen
(Favorite Recipes from Union Baptist Church Cooks, Tylertown, Mississippi)
2 cups shredded cheddar cheese, (8 oz)
1 package cream cheese, softened, (8 oz)
1 1/2 cups sour cream
1/2 cup finely chopped cooked ham
1/3 cup finely chopped green chiles *
1/3 cup finely sliced chopped green onions (and green tops) *
1/8 teaspoon Worcestershire sauce *
1 (1-lb) round loaf French bread
Note: * Instead of 1/8
teaspoon Worcestershire, I use 1 teaspoon.
* Instead of 1/3 cup green chiles, I use only 1/4 cup (very finely diced, with seeds and membrane removed)
* Instead of 1/3 green onions, I use 1/2 cup green onions.
In addition to the other ingredients, I add 1 teaspoon garlic salt AND 1/3 cup of red bell pepper (very
Combine all ingredients, except bread, in a medium bowl, stirring well. Set dip aside.
Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge. Lift out center of loaf; cut into 1-inch cubes, and set aside. Fill hollowed bread loaf with dip; cover with reserved top slice of bread loaf. Wrap loaf with aluminum foil. Bake at 350 degrees for 1 hour. Serve with reserved bread cubes, crackers, and celery sticks.
Makes about 4 cups of dip.