The Bread Thing
Sometimes I change it up and do not bake it in the bread but instead mix all the ingredients and put in my small round CrockPot and use toasted baguette slices for dipping along with all the other dippers.
That works well if you want to leave it out all day. It stays warm and melty in the cooker.
- large round sourdough loaf, unsliced
- 1 jar(s)
- dried beef
- 8 oz
- sour cream
- 8 oz
- cream cheese, one block
- green onions, diced
- 2 Tbsp
- worcestershire sauce
- 12 oz
- sharp or medium cheddar cheese, grated
- 3-4 oz
- blue cheese or gorgonzola, crumbled - optional
- assorted items for dipping
Cut the top off of the round loaf. Do not cut it down too far, you need to make a bowl out of the bread.
Hollow out the loaf using you hands, leaving about 1" on the sides and bottom.
Dice the green onion.
Crumble the blue cheese, if using. (If you do not like the taste of blue cheese, simply omit it. This is great either way).
Grate the cheddar.
Put the cheesy, beefy mixture into the hollowed out bread loaf.
Put the bread "lid" back on the loaf and wrap the entire thing in aluminum foil.
Bake in a 350 degree oven for approximately 1 hour.
Check about half way through cooking time and if you want a creamier consistency, add a few tablespoons of milk to the dip and stir it in.
Plate the loaf on a big platter surrounded by the dippers.
We like chunks of salami, broccoli florets, the toasted bread, toasted baguette slices, jumbo black olives and whole green onions.
Oh...and by the way...the bread lid is the BEST part. Hide it!