OK, so we totally LOVED this appetizer! I found it stuck in a very old magazine on a scrap of paper, so unfortunately I don’t know where it came from, but regardless, I need to share because you could love it too. Not only was it good to spread on crackers, I think it would be great spread on cocktail rye bread and then broiled…
1 (8 ounce) carton sour cream
4 ounces cream cheese-softened
1 cup cheddar cheese-shredded
1/3 cup ham-chopped small
1 green onion-chopped
1 teaspoon Worcestershire sauce
Hot sauce-to taste
Salt & pepper-to taste
French bread loaf
Preheat oven to 350 degrees.
In a medium mixing bowl, combine all ingredients, except French bread; stir until well blended.
Cut a thin slice from the top of the bread, then scopp out the rest of the inner flesh, leaving about 1/2 inch of bread around the inside of the bowl. Fill the hollowed bread loaf with the dip. Wrap with foil, set on a baking sheet and bake for about 1 hour.
Serve with the reserved bread from the middle, crackers, chips, fritos or on cocktail rye.