This was my sister-in-law's recipe. I have been making it for every party or pot luck I go to since I talked her out of it. A rye bread bowl is hollowed out and filled with mouthwatering ham and cheese dip.

20 mins
1 hr 10 mins
1 hr 30 mins
Max Servings:



  • Preheat oven to 350 degrees F (175 degrees C).

  • Cut top of bread open and scoop out most of the bread from the inside; reserve the excess bread. Place bread shell on a baking sheet.

  • Combine Cheddar cheese, sour cream, cream cheese, jalapenos, ham, green onions, and Worcestershire sauce in a large bowl. Mix well; pour dip into the shell. Cover top with aluminum foil.

  • Bake in the preheated oven for about 40 minutes.

  • Shred the excess bread into bite-size pieces. Mix oil and melted butter in a bowl; add bread and toss to coat.

  • Remove aluminum foil from the baked bread shell, leaving the oven on. Sprinkle bread pieces around the loaf.

  • Continue baking until cheese is melted, about 30 minutes more.

Cook's Note:

You can substitute any hot chile pepper of choice for the jalapenos.

Nutrition Facts

263.78 calories; 9.29 g protein; 2.95 g carbohydrates; 0.41 g dietary-fiber; 0.57 g sugars; 24.21 g fat; 13.54 g saturated-fat; 61.8 mg cholesterol; 890.42 IU vitamin-a-iu; 2.39 mg niacin-equivalents; 0.1 mg vitamin-b6; 6.16 mg vitamin-c; 13.51 mcg folate; 191.32 mg calcium; 0.75 mg iron; 13.9 mg magnesium; 154.52 mg potassium; 533.94 mg sodium; 0.1 mg thiamin; 217.87 calories-from-fat; 4 percent-of-calories-from-carbs; 81 percent-of-calories-from-fat; 13 percent-of-calories-from-protein; 45 percent-of-calories-from-sat-fat