This recipe was inspired by one I found in the cookbook "Favorite Recipes from
Union Baptist Church Cooks" Tylertown, Mississippi and its 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. Its become a family favorite.
This is my version.
||shredded pepper jack cheese, (8-10 oz)
||cream cheese, softened
||chopped cooked ham
|1 small can
||chopped green chiles
||chopped green onions (green parts)
||round loaf French or sourdough bread
||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, ½ 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
Makes about 4 cups of dip.