Chili Cream Cheese Dip

Cream cheese dip
Yield: 6 Servings
Total Time: 0 Minutes


  • 1 Large Sourdough Bread Bowl (or two Small ones)
  • 1 Can of Hormel Chili (with beans, Dennison’s works as well)
  • 1 8oz. Block of Cream Cheese
  • 3 TBL The Pepper Plant Hot Sauce
  • Optional Tortilla Chips for dipping


Prepare chili dip: Place a medium sized sauce pot over low heat. Add chili, cream cheese, and hot sauce to pot. Using a spatula and occasionally stirring/folding, heat and mix ingredients till hot and fully incorporated. Hold warm to serve.

Prepare bread bowl: Turn Oven on 350F. On a cutting board, using a serrated bread knife, cut into the top of the loaf, at an angle, downward (like you would a pumpkin for a jack-o-lantern), and in a circle around the upper edge of the loaf. The diameter of the top cut should be about 5”-6”. Carefully peel back a remove the top piece. Trim off excess bread from the top and set the top aside, as well as the excess bread pieces trimmed off. Without cutting through the bottom of the loaf, go back around the now exposed inside of the loaf with the knife and cut around the edge along the crust. Using your fingers peel and tear out bread innards, hollowing out the bowl portion and saving the pieces of bread along the way. All the removed inside bread pieces will become dipping pieces for the dip. Once evenly hollowed out, place bread bowl and top on a cookie sheet and place in oven for 10 minutes. After ten minutes, add bread pieces (a little larger than bite sized) to sheet tray and bake an additional 5 minutes, till warm, toasty, and just beginning to crisp.

Once adequately toasted remove bowl, et al. from oven. Place bread bowl on a large serving platter. Add warm/hot chili dip to bowl and arrange with bread pieces, bread top, and optional tortilla chips.

You can additionally garnish with shredded cheddar cheese, green onion, and or sour cream. Enjoy!