Ingredients
-
1
-
16
-
8
-
8
-
1/2
-
1
-
1
-
1
-
-
-
-
-
-
-
Directions
Southwestern Dip in a Bread Bowl, Have had this saved on my computer, looks good! Putting it in ‘Zaar for quick reference and safe keeping , An appetizer recipe with good bones After, mixing up the dip, all I could really taste was cheese and and onion Somehow the chilies and the ham flavors got lost Since it was supposed to be Southwestern, I added one tablespoon of Penzey’s taco seasoning The finished hot product still tasted mostly like onion cheese Personally, I would like this dip better served up cold Nonetheless, this is a great framework for whatever flavors you like I could see leaving out the ham, green chilies and green onion and adding onion powder, Old Bay, parsley and tuna/shrimp The cheese dip makes a great basic dip to play with Dip with French onion soup mix? With Chili? Use your imagination! Thanks, iewe , Have had this saved on my computer, looks good! Putting it in ‘Zaar for quick reference and safe keeping
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Steps
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1
Done
|
Cut the Top Portion Off the Bread, Reserving Top. Scoop Out Inside of Loaf, Leaving About a 1/2-1 Inch Thick Shell. (you Can Cut the Scooped Out Bread Into Pieces to Use With the Dip Later) |
|
2
Done
|
in Mixing Bowl, Combine Remaining Ingredients Except Tortilla Chips and Mix Well. Fill Bread Shell With Cheese Mixture. |
|
3
Done
|
Place on Baking Sheet, and Cover Shell With Bread Top. Bake at 350 Degrees For One Hour (cover Loosely With Foil If Bread Starts to Darken Too Much). |
|
4
Done
|
When Ready to Serve, Remove Top and Surround With Chips and Chunks of Bread on a Platter. |
