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.

Vicky Jarboe


Original recipe yields 12 servings
The ingredient list now reflects the servings specified


  • 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

264 calories; 24.2 g total fat; 62 mg cholesterol; 534 mg sodium. 2.9 g carbohydrates; 9.3 g protein; Full Nutrition