1 (1-pound) round loaf rye bread
1 tablespoon vegetable oil
1 tablespoon Cabot Salted Butter, melted
8 ounces Cabot Lite50 Jalapeño Cheddar, finely grated (about 2 cups)
1 ½ cups Cabot Light Sour Cream
6 ounces Cabot Cream Cheese, softened
6 ounces diced ham
½ cup chopped green onions
1 tablespoon minced garlic
2 teaspoons mild paprika
1 teaspoon ground cumin
1 teaspoon dried oregano, crumbled
⅛ teaspoon ground red pepper (cayenne)
PREHEAT oven to 350°F.
SLICE top off bread and set aside. Scoop out bread from bottom of loaf, leaving ½ inch-thick shell. Cut scooped-out bread into cubes. In a bowl, combine oil and melted butter; add bread cubes and toss together well; spread out on baking sheet and set aside.
MIX together in large bowl sour cream and cream cheese. Add ham, green onions, garlic and spices; stir together well.
SPOON cheese mixture into hollowed-out bread. Replace top and wrap in two layers of foil. Set on another baking sheet. Bake for 1 hour.
PLACE reserved bread cubes in oven alongside loaf and bake until toasted, about 10 minutes longer.
UNWRAP loaf and place on large platter, surrounded by toasted bread, grapes and wedges of apple and avocado.
Recipe submitted by Cecilia Hennig of Ponte Vedia Beach, FL.