Martha's Dip

16 oz Sour Cream
1 pkg Cream Cheese
1 pkg Shredded Cheese
2 big handfuls of cubed (1/4 inch) ham or other meat
(good with artificial crabmeat also)
Jalapeno's or other peppers to taste

Hollow out a 2 lb. sourdough loaf. Save the lid and make it kind of big. Keep the bread from the inside as dipping material.

Toss all the ingredients together and stir well. Fill loaf with dip. Wrap with 1, and only 1 complete layer of foil. Bake in the oven at 375 degrees for one hour, on the middle rack.

The dip is even better after reheating the next day.

Source: Richard K.

COMMENT: Maybe I should start calling this Richard's Dip. He brought it to one of our Thanksgiving Feasts when I worked at Litton Loan. I've used it several times and it is VERY good! I always get lots of complements on it.