18 March, 2000

Lori's Dip

Lori made this terrific dip during our fly-fishing trip to the Little Red River.

Lori's Dip ingredients
For dip:
1 loaf Italian bread
2 cups shredded Monterey Jack cheese
1 bunch green onions (about 4 - 5 and white part only), sliced
1-1/2 cups sour cream
8-oz cream cheese, slightly softened
2 pkgs Oscar Mayer chopped ham slices, cut into small-size pieces
About 1/2 tsp garlic salt
1 tsp Worcestershire Sauce
3 dashes of hot sauce, more if you like

For serving:
Toasted bread strips/cubes
Frito's Scoops

Directions
Preheat oven to 350ºF.

Thinly slice, in one continuous piece, top of bread; set aside.

Slice the interior lengthwise, leaving crust and 1/4 to 1/2-inch of sides and bottom intact for baking shell.

Slice cross-wise in similar fashion; gently remove inside of loaf bread and set aside for toasting.

Place loaf on aluminum foil of sufficient size to wrap it entirely; set unwrapped loaf aside.

Mix cheese, onions, sour cream, ham, garlic powder; spoon into bottom of bread loaf. Replace top of loaf; wrap loaf in foil. Bake wrapped loaf for 60 minutes.

Meanwhile, finish slicing bread into strips or cubes about 1-1/2 to 2-inches; place all on foil and wrap for baking.

Remove loaf from oven; allow to sit for about 10 minutes before unwrapping.

Heat wrapped bread strips/cubes in oven for 10 minutes.

Unwrap loaf and serve warm with the bread strips/cubes and Frito's.


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