Saturday, February 13, 2010

Baked Sour Dough Stuffing


This recipe comes from my side-kick Steff who helped me at my cooking event last fall.
She is truly the Queen of Appetizers. This recipe is somewhat a twist to Spinach Dip.
I could not find unsliced pumpernickel bread, so I substituted Anneleise's Stir Whole Wheat Bread. This bread is always a great success in our home. So this will be my appetizer for the opening games ceremony. It's always a hit. Enjoy!

Baked Sour Dough Stuffing
  • 1 pumpernickel bread

  • 1 sour dough bread

  • 2 blocks of cream cheese

  • 1 Cup of grated cheddar cheese

  • 1 tsp. dill weed (I just used fresh dilll)

  • 1/4 cup diced onion

  • 1/2 cup of crumbled bacon

  • 1 small can of shrimp or crab. ( I prefer to use the fresh imitation crab)

Directions
  1. Mix all the above ingredients together (except the bread)

  2. Take one of the breads and cut off a circle on top and save that....then hollow out the bread and fill it up with the cream cheese mix.

  3. Then put the bread lid back on and wrap it in tin foil and bake for 2 hours at 350 degrees.
This is not an exact science so usually I use more onion, more dill and more than half pkg of bacon. Have fun with the taste...Go a bit Rustic!!!

6 comments:

  1. Oh darn! I missed the party. Looks like a great appetizer!!

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  2. I'm a little dense...do you also hollow out the sour dough bread and bake it?

    -Laura

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  3. that looks SO GOOD...i'm going to do this for my next snack commitment @ my Bible study...
    thanks!

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  4. Hi, to answer your question, yes, you do need to hollow out sour dough bread and fill it with the cream cheese mix.
    Hopefully that makes sense..

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  5. My family would go crazy for this!! Thank you for sharing. I'm definitely going to try this one.

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  6. Let me just say this is most yummy. I took home the leftovers from Friday night's party...so I have been sampling...and dipping...and enjoying every bite!

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