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Hot Baked Cheese Dip


A hot baked cheese dip recipe, made with cheeses, sour cream, ham, and peppers, along with seasonings and bread.


  • 2 cups shredded mild Cheddar cheese
  • 8 ounces cream cheese, softened
  • 1 1/2 cups sour cream
  • 1/2 cup cooked diced ham
  • 1/4 to 1/3 cup chopped mild green chiles
  • finely chopped jalapeno peppers, to taste, optional
  • 1/3 cup chopped green onions
  • 1/8 teaspoon Worcestershire sauce
  • 1 (1-lb) round loaf crusty bread


In a medium bowl, combine Cheddar and cream cheese, sour cream, ham, chile peppers, chopped green onions, and Worcester sauce. Mix to blend well. Set dip aside.

Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, carefully cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge. Lift out center of loaf; cut into 1-inch cubes, and set aside. Fill hollowed bread loaf with the dip; cover with reserved top slice of bread loaf. Wrap the filled loaf well in foil. Bake at 350° for 1 hour. Serve with reserved bread cubes, crackers, or potato chips.
Makes about 4 cups of dip.

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