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Kitchen Adventures: A cheesy dip for game day

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By Becca Owsley

Whether you like a sport where the ball is bounced down the hardwood or driven down the field to an end zone, this time of year is time for tailgating and parties to watch the big game.

To have the best sports viewing experience you need a few key things. You need a great TV, a group of people who won’t talk through the entire game and food. In fact, great game day snacks might need to move to the top of that list.

Even if you aren’t a big fan of sports you can’t beat the cornucopia of delicious snacks that appear when football and basketball are in season.

While some head out to the grill, others use a slow cooker for game day cooking. Chili, meatballs, sausage dip — all can be made in a slow cooker for game day.

But one of the kings of game day snacking is dip.

There are so many choices of things to dip your chip in or spread on a cracker. There are salsas of variant degrees of spiciness. Some dips are sour cream or mayo based in flavors of French onion, southwestern, ranch and the like.

And don’t forget the avocado. Chunky guacamole is one of my favorite dips.

But two of the items used most in a warm dip are cheese and cream cheese.

This recipe for a Cheesy Baked Dip made in a bread bowl checks both boxes.

First off, the taste is good. No problems there. The chopped green chilies and onion spice it up enough to balance with the massive amount of cheese used in this dip.

The main problem is how much the recipe makes. It’s way too much for one loaf of bread, at least for the sizes I could find. I’d recommend using two small or medium size loaves instead of one.

Also, it bubbles up and over the sides of the bread loaf so expect a little bit of a mess.

It doesn’t take long to put the ingredients together but it does take an hour to bake so make sure to consider that in your serving plans.

If you don’t want the dip to be quite so cheesy use less grated cheddar. This dip has a lot of cheese and it probably will be fine if you use less of it. I’m a big fan of cheese so I used the full amount.

I served it with the bread hollowed out from the loaf and chips because there didn’t seem to be enough bread for the amount of dip made.

This dip is served hot out of the oven. On a cold afternoon, a hot cheesy dip is a great game day snack.

Becca Owsley can be reached at 270- 505-1741 or bowsley@thenewsenterprise.com.

Cheesy Baked Dip

  • 8 ounces sour cream
  • 8 ounces cream cheese
  • 4-ounce can of chopped green chilies
  • Green onion (suit to your own taste)
  • 16 ounces cheddar cheese, grated (sharp or mild)
  • 1 cup chopped ham
  • 1/2 pound chopped bacon
  • 1 round bread loaf, hollowed out

Mix first seven ingredients together and put into the hollowed-out bread loaf. Bake at 350 degrees uncovered for one hour. Serve with leftover bread or chips.

SOURCE: www.triedandtasty.com