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Rye Bread Bowl Recipe

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This recipe for Rye Bread Bowl, by , is from A Taste of E Commerce SECOND EDITION, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda B.
Added: Friday, September 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 Round rye bread - medium size
8 oz shredded cheddar cheese
1 bunch green onions, chopped small
1 small can green chiles
8 oz cream cheese
8 oz sour cream
1 tsp Worcestershire sauce (optional)
Approximately 1/4 lb of deli ham, chopped into small pieces
1 extra loaf of rye bread, broken into bite-size pieces

Directions:
Directions:
Cut top of round bread, making a lid. Scoop out bread inside and break into bite-size pieces. Leave at least 1/4 - 1/2" thickness around sides of bread after scooping so dip doesn't leak through.

Melt all cheeses and sour cream over medium-low heat, stirring often. Add ham, green onion and chiles. Mix well and pour into bread bowl. Put lid on and wrap in two thicknesses of aluminum foil. Bake in 350 oven for 1 1/2 hours on cookie sheet. Serve hot. (To make dipping pieces, warm bread in oven until toasted. These can be drizzled with melted butter or lightly sprayed with PAM for browning Store leftover pieces in an empty breadbag).

 

 

 

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