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Stuffed Bread Bowl Dip

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Vicky Jarboe

"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."
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1 h 30 m servings 264 cals
Original recipe yields 12 servings (1 bread bowl)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake in the preheated oven for about 40 minutes.
  5. Shred the excess bread into bite-size pieces. Mix oil and melted butter in a bowl; add bread and toss to coat.
  6. Remove aluminum foil from the baked bread shell, leaving the oven on. Sprinkle bread pieces around the loaf.
  7. 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

Per Serving: 264 calories; 24.2 g fat; 2.9 g carbohydrates; 9.3 g protein; 62 mg cholesterol; 534 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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