CAROL ANN'S SUPER BOWL DIP

FOR THE BREAD BOWLS:
2 round, firm loaves sourdough bread, 8-10 inches in diameter, 1 sliced, 1 unsliced
4 tablespoons olive oil
2 tablespoons butter, melted
FOR THE DIP:
1/2 cup sour cream
1 cup shredded cheddar cheese
1 (8 ounce) package cream cheese, softened
1/2 cup chopped green onions
1 (4 ounce) can green chile peppers, chopped and drained
1 teaspoon Worcestershire sauce

Preheat oven to 350 degrees F.

Slice top off unsliced loaves and set top aside. Hollow out insides, leaving a 1/2-inch shell; set aside. Cut removed bread (except tops) into 1-inch cubes.

In a small bowl, combine olive oil and butter. Brush bread cubes with oil mixture and place on a cookie sheet. Bake 10-15 minutes, turning once, until golden. Set aside (to use for serving).

In a large bowl, combine all dip ingredients. Spoon into hollowed bread. Replace tops on loaves.

Wrap with several layers of aluminum foil. Set on cookie sheet and bake 1 hour and 10 minutes, or until filling is melted and heated through.

TO SERVE:
Remove foil and put loaf on serving dish with bread cubes arranged around it for dipping.

Makes about 4 cups dip
Source: Secret Recipes From the Corner Market by Carol Ann Kates