Football season is almost here so it seems fitting to share the most amazing, perfect for football Sunday bread dip. Not that I’m trying to rush summer by any means, but some people enjoy pre-season so thought I’d get this posted. To be honest I’m surprised it took me this long! My mom had this in her recipe book as St. Anthony Bread Dip, although I’m not really sure why as I have been told it’s a version of Mississpi Sin Dip. Either way, it’s delicious – the perfect blend of creamy yet spicy. This is definitely my go-to Super Bowl dip, but it’s great for any party or game night!
2 cups shredded cheddar cheese
16 oz sour cream
1/4 Virginia ham sliced thin
1/4 cup chopped pickled jalepeno
8 oz cream cheese
1/2 cup chopped yellow onion
1 tsp Worcestershire sauce
1 3lb round unseeded Italian bread
Carve out a 4 inch diameter circle in the top of the bread. Lift off the top and remove most of the inside of the bread, leaving the inside intact. Reserve the inside for later. Mix all the other ingredients together and fill the bread. Place the top back on the bread. Wrap the bread in tinfoil and bake for 1 1/2 hours at 400 degrees. Serve hot. Dice up the bread insides to use for dipping as well as cut into the sides. Enjoy!