Ingredients
| 2 | small loaves sourdough bread rounds |
| 1 | (15-ounce) can HORMEL® Chili with Beans |
| 4 | ounces cream cheese |
| 1 | small onion, chopped |
| 1 | small tomato, chopped |
| 3 | green onions, sliced |
Directions
Heat oven to 300°F.
Slice off top third of 1 bread loaf. Hollow out the bottom, leaving a thick crust. Cut or tear other loaf into bite-sized pieces.
In saucepan, heat chili and cream cheese over medium heat until cream cheese is melted. Stir in chopped onion. Pour chili mixture into bread bowl.
Bake dip 30 minutes. Remove from oven; top with tomatoes. Bake 5 to 8 minutes longer. Top with green onions. Tear top of bread into pieces; place around loaf for dipping.