Shepherder's Bread Dip
This might not be a very common dip, but my mom has always made it and it's SO good.
Servings: 16 servings
Ingredients
- 2 8 oz packages of cream cheese
- 10 oz of sour cream
- 1/2 green pepper
- 1/4 yellow onion
- 2 2.5 oz packages of chopped beef (I usually get the Buddig brand-near the lunch meats in your store)
- Dash of Worcestershire sauce
- 1 large sheepherder's bread loaf or bread bowl of any kind
- You may also want to get a loaf of french bread for extra bread to shred
Instructions
- Combine the sour cream and cream cheese and mix until smooth.
- Chop the green pepper, onion and beef into very small pieces and add them to the sour cream and cream cheese mixture. Add a dash of Worcestershire sauce and mix it all together.
- Cut the top out of your bread and hollow it out. Scoop your dip into the bowl.
- Shred the bread from the bread bowl and any excess that you have to use for dipping
Notes
This dip is way yummier if made ahead of time. Try to make it the day before or at least several hours before to give the flavors time to settle in.
Nutrition
Calories: 147kcal | Carbohydrates: 3g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 228mg | Potassium: 93mg | Fiber: 1g | Sugar: 2g | Vitamin A: 505IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 1mg
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