Ham & White Cheddar Dip Baked In A Bread Bowl

Name: Ham & White Cheddar Dip Baked In A Bread Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 round loaf pumpernickel bread; 1 (8 ounce) package cream cheese; 2 cups white cheddar cheese (shredded); 1 1/2 cups sour cream (no low fat); 2/3 cup ham (pre-cooked and fine chopped. I just cut a thick slice of ham from the deli); 1/2 cup scallion, fine diced (green and white parts); 1 small onion, diced fine; 1/2 teaspoon minced garlic; 1/3 cup green chili (I use the mild, chopped fine. You can find them right in the Mexican or ethnic aisle in any major gr); 1 jalapeno pepper (to taste, seeds and ribs remove and fine chopped. You can use more of less if you want); 1/8 teaspoon Worcestershire sauce; salt; pepper

Servings: persons

1 round loaf pumpernickel bread
1 (8 ounce) package cream cheese
2 cups white cheddar cheese (shredded)
1 1/2 cups sour cream (no low fat)
2/3 cup ham (pre-cooked and fine chopped. I just cut a thick slice of ham from the deli)
1/2 cup scallion, fine diced (green and white parts)
1 small onion, diced fine
1/2 teaspoon minced garlic
1/3 cup green chili (I use the mild, chopped fine. You can find them right in the Mexican or ethnic aisle in any major gr)
1 jalapeno pepper (to taste, seeds and ribs remove and fine chopped. You can use more of less if you want)
1/8 teaspoon Worcestershire sauce
salt
pepper

1
Dip -- First make sure your cream cheese is room temperature Then, in a medium bowl, add the cheddar cheese, cream cheese, sour cream, ham, chilies (green and jalapeno), scallions, onion, garlic, worcestershire, salt and pepper. Mix well and set to the side.
2
Bread -- Cut off a thin slice from the top of the loaf and scoop out the bread from the inside. Cut down as far as you can go with your knife without cutting through the outside of the loaf. Then use a spoon to get the rest of the bread out. That makes for great dipping.
3
Fill hollowed bread loaf with the dip; cover with reserved top slice of bread loaf and wrap the loaf in foil. In a 350 degree oven, bake 1 hour. Serve with reserved bread, crackers, bread sticks, vegetables, broccoli, even par boiled fingerlings are great with this. Endless things to dip.
4
A fun easy different dip which is just that little bit unique. And the best part it is kid and adult friendly and you can make it ahead. Just don't fill the bread bowl until you are ready to bake it. If I go to someones house, I usually bake it for about 45 and then just finish it in the oven there.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 round loaf pumpernickel bread, 1 (8 ounce) package cream cheese, 2 cups white cheddar cheese (shredded), 1 1/2 cups sour cream (no low fat), and more.

Yes, Ham & White Cheddar Dip Baked In A Bread Bowl falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!