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Thai Chile

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Mississippi Sin

This recipe was inspired by one I found in the cookbook "Favorite Recipes from Union Baptist Church Cooks" Tylertown, Mississippi and it’s a show stopper. Tinkered with? Big time!  In fact, the original recipe is somewhat of a standard, and variations can be found in many cookbooks.  It’s become a family favorite.   This is my version.

2 cups shredded pepper jack cheese, (8-10 oz)
8 ounces cream cheese, softened
1 cups sour cream
1 cup chopped cooked ham
1 small can chopped green chiles
1 bunch chopped green onions (green parts)
2 cloves garlic, pressed
teaspoon Worcestershire sauce
1-16 ounce round loaf French or sourdough bread
1 cup tomatoes, seeded and diced (optional)

Preheat oven to 350.

Combine first 8 ingredients in a medium bowl, stirring well. Set dip aside.

Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, the bottom of the loaf, inch from the edge. Lift out center of loaf; cut into 1-inch cubes, and set aside. Fill hollowed bread loaf with dip; cover with reserved top slice of bread loaf. Wrap loaf with aluminum foil. Bake in oven for 1 hour. Mix in the diced tomatoes and serve with reserved bread cubes and crackers.

Makes about 4 cups of dip.


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