QSis
01-24-2009, 08:04 PM
This is one of my all-time favorite dips!
I have taken this to several New Year's Eve parties, and it's always a hit.
The key is to buy some extra assorted rolls or bagels to cut up for dipping.
Lee
http://img64.imageshack.us/img64/827/mississippisin.jpg (http://img64.imageshack.us/i/mississippisin.jpg/)
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? Of course! In fact the 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 cheddar cheese, (8-10 oz)
8 ounces cream cheese, softened
1½ cups sour cream
½ cup chopped cooked ham
1/3 cup chopped green chiles
1/3 cup chopped green onions (green parts)
2 cloves garlic, pressed
¼ teaspoon Worcestershire sauce
1-1lb round loaf French or sourdough bread
1 cup tomatoes, seeded and diced
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 at 350 degrees for 1 hour. Mix in the diced tomatoes and serve with reserved bread cubes and crackers.
I have taken this to several New Year's Eve parties, and it's always a hit.
The key is to buy some extra assorted rolls or bagels to cut up for dipping.
Lee
http://img64.imageshack.us/img64/827/mississippisin.jpg (http://img64.imageshack.us/i/mississippisin.jpg/)
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? Of course! In fact the 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 cheddar cheese, (8-10 oz)
8 ounces cream cheese, softened
1½ cups sour cream
½ cup chopped cooked ham
1/3 cup chopped green chiles
1/3 cup chopped green onions (green parts)
2 cloves garlic, pressed
¼ teaspoon Worcestershire sauce
1-1lb round loaf French or sourdough bread
1 cup tomatoes, seeded and diced
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 at 350 degrees for 1 hour. Mix in the diced tomatoes and serve with reserved bread cubes and crackers.