4 Bread Bowl Dips Recipes

4 BREAD BOWL DIPS

Steps:

• Preheat the oven to 425 degrees. Place a rack in the center of the oven.
• Carve out the center of the loaf to create a deep well, being careful not to pierce through the bottom. Cut the portion of the bread that was removed into cubes. Place the loaf and cubes onto a foil or parchment-lined sheet tray. (If you wish, you can cut the sides of the bread adjacent to the well into a cross-hatch pattern, or into slices, for easy pull-apart pieces later.) Drizzle the inside well of bread and the cubes or slices with melted butter. Bake for 10 to 12 minutes until crispy. Remove the cubes from the tray and set aside.
• In a medium mixing bowl, combine the remaining ingredients. Pour the dip into the well and return to the oven to bake for 10 minutes, until the cheese is melted and bubbling. Garnish with a sprinkle of fresh dill.
• Serve immediately.
• Preheat the oven to 425 degrees. Place a rack in the center of the oven.
• Carve out the center of the loaf to create a deep well, being careful not to pierce through the bottom. Cut the portion of the bread that was removed into slices. Place the loaf and slices onto a foil or parchment-lined sheet tray. (If you wish, you can cut the sides of the bread adjacent to the well into a cross-hatch pattern, or into slices, for easy pull-apart pieces later.) Drizzle the inside well of bread and the slices with olive oil. Season with salt and pepper. Bake for 10 to 12 minutes until crispy. Remove the slices from the tray and set aside.
• In a medium mixing bowl, combine the Brie, 1 tablespoon of olive oil, apricot preserves, brown sugar, thyme and lemon juice. Stir to combine. Pour the cheese mixture into the well of the toasted bread loaf. Return to the oven and bake for 10 to 12 minutes until the cheese is fully melted and bubbling.
• Serve immediately with the toasts.
• Preheat the oven to 425 degrees. Place a rack in the center of the oven.
• Carve out the center of the loaf to create a deep well, being careful not to pierce through the bottom. Cube the portion of the bread that was removed. Place the loaf and cubes onto a foil or parchment-lined sheet tray. (If you wish, you can cut the sides of the bread adjacent to the well into a cross-hatch pattern for easy pull-apart pieces later.) Drizzle the inside well of bread and the cubes with olive oil. Season with salt and pepper. Bake for 10 to 12 minutes until crispy. Remove the cubes from the tray and set aside.
• In a medium saucepan over medium heat, drizzle olive oil into the pan. Add the garlic and cook for 1 minute until fragrant. Add the spinach, artichokes, mascarpone and mozzarella cheeses and 8 ounces of Parmesan. Stir occasionally until the cheese is melted, 10 minutes. Season to taste with salt and pepper.
• Pour the melted spinach-artichoke dip into the well of the toasted bread loaf. Sprinkle with the remaining tablespoon of Parmesan cheese. Return the loaf to the oven for an additional 7 to 10 minutes until bubbling.
• Serve immediately.
• Preheat the oven to 425 degrees. Place a rack in the center of the oven.
• Carve out the center of the loaf to create a deep well, being careful not to pierce through the bottom. Cube the portion of the bread that was removed. Place the loaf and cubes onto a foil or parchment-lined sheet tray. (If you wish, you can cut the sides of the bread adjacent to the well into a cross-hatch pattern or into slices for easy pull-apart pieces later.) Drizzle the inside well of bread and the cubes with olive oil. Season with salt. Bake for 10 to 12 minutes until crispy. Remove the cubes from the tray and set aside.
• Using tongs, carefully place the eggplant over a gas burner on medium-high heat and lightly char the skin, rotating until all sides are evenly cooked. Place onto a quarter baking sheet, along with the garlic cloves and the lemon halves, flesh side up. Drizzle with olive oil.
• Roast the eggplant on the center rack for 20 minutes. Remove the lemon and garlic cloves, then turn the eggplant. Roast for another 10 to 15 minutes. Remove from the oven and allow to cool slightly. Slice the eggplant in half and scoop the flesh into the bowl of a food processor fitted with the blade attachment. Peel the skin off the garlic and add to the bowl. Squeeze the roasted lemon juice into the bowl and add 3 tablespoons of olive oil, parsley, tahini, salt, honey, white pepper and smoked paprika. Puree until smooth. Season to taste with salt and white pepper. Allow to cool to room temperature.
• Pour the babaganoush into the well of the bread. Dollop the labneh yogurt into the center. Drizzle with olive oil and sprinkle with smoked paprika to garnish. Serve with the toasted cubes of bread.

MINI BREAD BOWL DIPS

Steps:

• Mix half of a 10-ounce box of frozen chopped spinach (thawed and squeezed dry) with 3/4 cup chopped canned artichoke hearts, 4 ounces room-temperature cream cheese, 1/2 cup sour cream, 1/4 cup grated Parmesan, and salt and pepper to taste. Cut off the tops of 8 dinner rolls and hollow out the insides. Fill with the dip and serve with veggies.

STUFFED BREAD BOWL DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut top of bread open and scoop out most of the bread from the inside; reserve the excess bread. Place bread shell on a baking sheet.
• Combine Cheddar cheese, sour cream, cream cheese, jalapenos, ham, green onions, and Worcestershire sauce in a large bowl. Mix well; pour dip into the shell. Cover top with aluminum foil.
• Bake in the preheated oven for about 40 minutes.
• Shred the excess bread into bite-size pieces. Mix oil and melted butter in a bowl; add bread and toss to coat.
• Remove aluminum foil from the baked bread shell, leaving the oven on. Sprinkle bread pieces around the loaf.
• Continue baking until cheese is melted, about 30 minutes more.

SPINACH DIP IN A BREAD BOWL

Steps:

• In a large bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1-1/2-in. slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-sized pieces. , Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately.

BACON BREAD BOWL DIP

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 7 minutes. Drain bacon slices on paper towels; reserve the grease.
• Place the cooked bacon in a food processor; process until finely chopped.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat sour cream and cream cheese in a bowl until smooth. Add the bacon pieces, green bell pepper, and green onion; blend until evenly combined.
• Cut about a 1/2-inch slice from the top of the round bread loaf. Scoop out the center, reserving the pieces of bread. Baste the inner surface of the bread bowl with the reserved bacon grease. Place the bread bowl, the reserved pieces of bread, and sourdough bread pieces in a baking pan.
• Bake in the preheated oven until lightly toasted, about 20 minutes. Remove and fill the bread bowl with the cream cheese mixture. Return to the oven and continue baking until the filling is bubbling, about 20 minutes more.