Baked Ham and Cheese Dip
Servings and Ingredients
|1 (18 oz) loaf round pumpernickel rye bread|
|1 ½ c. Hy-Vee sour cream|
|1 (8 oz) pkg Hy-Vee cream cheese, softened|
|1 (8 oz) pkg Hy-Vee shredded cheddar cheese|
|1 tsp. Hy-Vee Worcestershire sauce|
|1 (10 oz) pkg Hy-Vee frozen chopped spinach, thawed and thoroughly drained|
|4 oz. Di Lusso double-smoked ham, chopped|
|1 medium shallot, finely chopped|
|assorted crackers, optional|
- Preheat oven to 350 degrees.
- Slice the top crust off the loaf of bread. Remove bread from the center of the loaf leaving a 1-inch thick shell and tear removed bread into bite-size pieces. Seal torn bread pieces in a resealable plastic bag to keep them from drying out. Set aside.
- Beat together sour cream, cream cheese, cheddar and Worcestershire sauce. Stir in spinach, chopped ham and shallot. Place in the bread bowl and replace the top bread crust. Wrap in foil.
- Bake for 1 hour or until heated through. Serve hot with torn bread pieces or crackers, if desired.
70 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 20mg
- Sodium: 115mg
- Total Carbohydrates: 2g
- Protein: 3g
Vitamin A 8%
Vitamin C 0%
Hy-Vee weekly ad from the week of December 26, 2012.