Bread Bowl Appetizer Food

BAKED BACON CHEESE DIP

Steps:

• Preheat oven to 400F.
• Cut top off the bread and scoop out the insides leaving a 1-inch layer of bread in the bread bowl. Brush the insides with olive oil, place on baking sheet, and bake for 10 minutes.
• Meanwhile, In a large bowl, combine cream cheese, sour cream, mayonnaise and Tabasco. Mix until combined.
• Stir in cheddar cheese, mozzarella cheese, pepper jack cheese, green onions, and bacon.
• Carefully spoon filling into bread bowl and top with Parmesan cheese.
• Reduce heat to 375F and bake for 45 minutes to an hour or until dip is heated through and cheese has melted completely.
• Serve immediately.

BREAD BOWL APPETIZER

Steps:

• In a large bowl, combine the first nine ingredients; cover and chill for 8 hours or overnight. , To serve dip, cut the top fourth off the loaf of bread. Carefully hollow out bottom of loaf, leaving a 1/2-in. shell. (Save top and removed bread for another use.) Fill shell with dip. Serve with crackers and/or vegetables.

HAM AND SWISS HOT BREAD BOWL DIP

Steps:

• 1. Combine all ingredients. Hollow out one loaf of bread. Put dip in and place on large enough sheet pan to catch any spillage. Bake at 350 degrees for one hour.
• 2. Cube up the other loaf of bread (as well as the bread removed from the loaf used to bake the dip) and toast in oven 7-10 minutes. Dip is also good with veggies or crackers.

BRIE-AND-CRANBERRY STUFFED BREAD BOWL

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Bring the sugar and orange juice to a boil in a medium saucepan over medium-high heat and cook until the sugar has dissolved, about 3 minutes. Stir in the cranberries and 1 teaspoon rosemary and cook, stirring occasionally, until the liquid has thickened and reduced by half, about 20 minutes. Transfer to a baking sheet and refrigerate until cooled, about 1 hour.
• Meanwhile, center the wheel of Brie on top of the bread boule. Using the Brie as a guide, trace a circle a little larger than the wheel of cheese with a paring knife and cut into the top of the bread and pull out the "plug". Trim and flatten it so it can be used as a lid for the bread bowl. Scoop out the insides of the bread boule, leaving about 1/2-inch of bread around the side.
• Starting halfway up the side of the bread boule, use a serrated knife to cut a 1/2-inch deep horizontal slit around the entire bread boule. Now, starting at the rim of the bread boule cut down about 3/4-inch deep to connect to the first horizontal cut. Repeat all around the rim of the bread, spacing these vertical cuts about 1-inch apart. Brush the inside of the bread with the butter and sprinkle with the remaining 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper.
• Reserve 1/4 cup of the cranberry sauce and spread the remaining sauce into the bottom of the bowl. Slice the top off the Brie and place into the bread on top of the cranberries. Transfer to the prepared baking sheet. Place the lid back on top and bake until the cheese is warm and gooey and the bread has turned a golden brown, 45 to 50 minutes.
• Transfer to a serving platter and remove the lid and top with the reserved cranberry sauce. Rip the pull-apart pieces off around the outer edge and dip. Toast the extra scooped out bread and serve as extra dippers on the side.

ASIAGO BREAD BOWL DIP (AKA THE BEST APPETIZER EVER!)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cream cheese, Italian cheese blend, mayonnaise, onion powder, and garlic powder together in a bowl; scoop into bread bowl.
• Bake in preheated oven until heated through, 90 minutes to 2 hours.

BREAD BOWL ARTICHOKE DIP

Steps:

• Preheat oven to 450°F (230°C). Using Color Coated Bread Knife, slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 4 1/2-inch-wide (12-cm) and 2-inch-deep (5-cm) well for dip. Slice center of first and entire second bread round into 1-in. (2.5-cm) cubes. Place bread bowl on center of Large Round Stone with Handles. Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer.In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Add milk to cream cheese; whisk until smooth. Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix 'N Scraper®. Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp (30 mL) juice. Stir juice and sour cream into artichoke mixture; pour into bread bowl.If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.

AWESOME CHEESE DIP IN BREAD BOWL

Steps:

• Hollow out top of bread for the"bowl".
• Save removed bread for other use.
• Mix together the cheese and other ingredients.
• Fill bread bowl.
• Bake at 350 for 40 minutes, until hot and bubbly.
• Serve hot.

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.

CLASSIC OLD SCHOOL SPINACH DIP IN A BREAD BOWL RECIPE

Steps:

• In a large mixing bowl, combine sour cream, mayonnaise, and the soup mix. Add in spinach, scallions, onions and chestnuts.
• Hollow out the bread bowl and fill with dip. Place extra bread around the platter and serve. You can also add raw vegetables to the plate.

HOT BROCCOLI CHEESE DIP IN BREAD BOWL APPETIZER

Steps:

• Preheat oven to 350°F.
• Mix cream cheese, Miracle Whip, and dressing mix in a large bowl with electric mixer on medium speed until well blended.
• Add broccoli and 1 1/2 cups of the cheddar cheese; mix well.
• Cut slice from top of bread loaf; remove center of loaf; leaving 1-inch thick shell. Cut removed bread into bite-size pieces; cover and set aside for later use.
• Spoon cream cheese mixture into bread shell; sprinkle with remaining cheddar cheese. Cover with top of bread. Wrap in foil.
• Bake 20 minute or until dip is heated through and cheese is melted. Serve with bread pieces for dipping.
• Makes 1 qt or 32 servings; 2 Tbsp each.