How to make it

  • Instructions
  • Preheat oven to 350 degrees F. To serve in a bread bowl, cut the very top off of the bread and hollow out, leaving about a 1-inch shell and reserving the bread from both the top and the inside. Set the top aside and cut the inside bread into cubes or tear into chunks, if desired, to use for dipping, or reserve for another use.
  • Cream the cream cheese and sour cream together until well blended. Add all of the remaining ingredients and mix in well. Place enough aluminum foil to wrap around the bread on a baking sheet and pour the cheese mixture into the bread bowl, or transfer mixture into a baking dish. Return the top piece of bread on top and wrap the loaf completely in the foil. Bake at 350 degrees F for about 1 hour. Serve hot!
  • Can also simply bake in a baking dish if desired. Serve with the reserved bread, an assortment of vegetables, crackers, tortilla chips or corn chips.
  • ~Cook's Notes~
  • One of our Facebook readers took the leftover bread from inside the bread bowl, tore it into big pieces, and then tossed it with olive oil, garlic powder, dried parsley, red pepper flakes and sea salt, and baked that into croutons while the dip was baking. Fantastic idea Jaclyn, thanks!
  • Tailgate version: Triple and prepare in a disposable aluminum pan instead of the bread bowl. Cover with aluminum foil. Place the pan on a hot grill and heat until bubbly.
  • Variations: Instead of ham, substitute 1 can of deviled ham, 1/3 cup of chopped, dried beef, or 1 small, well drained can of shrimp or crab, cooked crawfish or cooked sausage.
  • Grab some more dips!
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