Simple Fare, Fairly Simple

This recipe came from a friend of mine in CA. (Hi Melody!) I remember the first time I had this at her house. She had a bunch of goodies sitting on her kitchen island and when I tasted this, I don't think I left the kitchen all night long. I hovered around in there snacking on this dip until it was gone. So, so good! Well...I made this for the cookie exchange I had last week and when the evening was over, there was not one tiny bit leftover. Everyone raved over it and I had numerous people ask me for the recipe. Yep...it's pretty crowd pleasing!

Chicken Hot Dip



2 chicken breasts - cooked and shredded OR 2 cans chicken breast meat
1 8-ounce package cream cheese - softened
8 ounces (1 cup) sour cream
8 ounces (I used a bit more) shredded cheddar cheese
1 1/2 teaspoon chicken bullion granules
dash garlic powder
1 large round of sourdough bread

Preheat oven to 375 degrees.

Combine first 6 ingredients in a medium bowl and stir until well blended.

Cut the top off of the bread bowl and hull out the inside, reserving all the bread. Fill the hollowed out bread with the chicken mixture.

Place filled bread bowl on a cookie sheet.

Cover with foil and bake for 30 - 45 minutes until mixture is hot and bubbly.

Cut up reserved bread to use as dippers.

You can also bake this in a baking dish and serve with crackers.

Here's the stuff you'll need. You can use 

chicken you've cooked yourself or use the 

canned chicken like I did here.

Slice off the top of the bread.

Tear out the bread inside and reserve.

Stir the sour cream, cream cheese, 

grated cheese, garlic salt and bullion.

Then pile it into the hollowed out bread.

Cut up the leftover bread to use as dippers. Crackers work, too!

Bake it up...serve it hot!