CAROL ANN'S "SUPER BOWL" DIP

Carol Ann's

Provided by Lynnda Cloutier

Number Of Ingredients 11

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1 round firm loaf unsliced sourdough bread, about 8 to 10 inches in diameter
1 round firm loaf sliced sourdough bread, about 8 to 10 in diameter
4 tbsp. olive oil
2 tbsp. butter, melted
for dip:
1/2 cup sour cream
1 cup shredded cheddar cheese
1 pkg. cream cheese, softened, 8 oz
1/2 cup chopped green onions
1 can mild green chile peppers, chopped, drained, 4 oz
1 tsp. worcestershire sauce

Steps:

1. For bread bowl and bread cubes, Preheat oven to 350. Slice off top of unsliced loaf of bread and set aside. Hollow out insides with small paring knife, leaving a 1/2 inch thick shell. Cut removed bread into 1 inch cubes, or larger. Cut sliced loaf into 1 inch cubes, or larger. In small bowl, mix olive oil and butter. Brush bread cubes with oil mixture til evenly coated. Place cubes on cookie sheet and bake for 10 to 15 minutes, turning once, til golden brown. Remove from oven and set aside.
2. For dip, in large bowl, mix sour cream, cheddar cheese, cream cheese, green onions, green chile peppers and Worcestershire sauce. Mix well. Spoon dip into hollowed out bread. Replace top of loaf. Wrap filled loaf with several layers of foil. Set loaf on cookie sheet and bake at 350 for 1 hour and 10 minutes or til cheese filling is melted and heated through. To serve, remove foil wrapping and put loaf on serving dish with bread cubes arranged around it for dipping. Makes about 3 cups dip