A warm, gooey cheese-and-ham dip baked right in a sourdough bread bowl.
8 steps, about 53 minutes start to finish.
Soften cream cheese to room temperature.
In a large bowl, mix together cream cheese, sour cream, Worcestershire sauce, garlic powder, and onion powder until combined.
Fold in diced green chilies, green onions, shredded cheddar cheese, and sliced ham.
Hollow out the sourdough bread bowl, reserving the bread chunks for dipping.
Fill the bread bowl with the dip mixture.
Wrap the filled bread bowl in aluminum foil.
Bake at 350-400°F for 30-45 minutes until heated through and bubbly.
Serve with the reserved bread chunks and crackers for dipping.
“Make sure the cream cheese is fully softened so the dip mixes smooth instead of lumpy. Wrapping the bread bowl in foil as it bakes keeps the edges from going rock hard, so it heats through evenly and stays soft enough to tear and dip.”
