Bread Bowl Cheese Dip Food

CREAMY RANCH AND CHEESE BREAD BOWL DIP

Steps:

• In a large mixing bowl, combine all ingredients (except bread) and stir until combined. The softer the cream cheese is, the easier stirring is; set aside.
• With a serrated knife, slice off the top of bread in a circle, about 1-inch from the edge. Go down deep enough with knife to hollow out and remove interior section of the bread. If necessary, use your fingers to remove interior section of bread; save for dipping if desired.
• Transfer dip into bread bowl and serve immediately with chips, crackers, veggies, etc.

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.

BREAD-BOWL MOZZARELLA DIP

Steps:

• Preheat the oven to 400 degrees F. Combine the mozzarella, feta and butter in a large bowl. Slice off the top 2 inches of the bread boule and hollow it out, reserving the top and insides for dipping. Fill the bread bowl with the cheese mixture. Transfer to a baking dish, cover loosely with foil and bake 20 minutes.
• Uncover and crack the egg on top of the cheese mixture. Continue baking, uncovered, until the egg white is almost set, 12 to 15 minutes, then broil until just set, 1 to 2 more minutes.
• Remove from the oven and sprinkle with the red pepper flakes. Just before serving, break the egg yolk with a fork and beat into the melted cheese.
• Serve with the bread trimmings or crudites.

HOT REUBEN DIP IN A PUMPERNICKEL BREAD BOWL

Steps:

• Preheat the oven to 375 degrees F. Whisk the mayonnaise, ketchup and pickle in a large bowl until combined; season with salt and pepper.
• Add the Swiss cheese, sauerkraut, cream cheese and pastrami to the mayonnaise mixture; stir with a rubber spatula until combined. Using a small serrated knife, hollow out the bread loaf, leaving a ½-inch-thick shell; reserve the cut-out bread. Fill the loaf with the dip; transfer to a baking sheet.
• Slice the reserved bread into pieces and arrange on a separate baking sheet; drizzle with olive oil and season with salt. Bake the bread bowl until the cheese melts and the top is golden brown, about 30 minutes, adding the sliced bread to the oven during the last 10 minutes. Serve with the toasted bread and crackers and/or crudites.

CHEESY BREAD BOWL DIP

Steps:

• Preheat oven to 350°.
• Cut a round hole in the top of the bread bowl and hollow out, making sure not to puncture the sides or bottom of the bread bowl.
• Cut up the hollowed out bread into cubes to use for dipping.
• Combine the rest of the ingredients with an electric mixer and pour into bread bowl.
• Wrap in double thick foil and place on a cookie sheet.
• Bake for about 1 hour.
• Enjoy!

YUMMY CHEESE " BOWL " DIP

Steps:

• Preheat oven to 400 degrees.
• Cut a 1" slice off the top of the bread. Set aside.
• Remove center of bread, leaving 1/2 inch thick shell. Cut center of bread into cubes and bake until toasted.
• Dip: With electric mixer, beat cream cheese, sour cream and salsa until smooth. Stir in cheddar cheese.
• Spoon mixture into bread bowl, place top onto bread and wrap twice with foil.
• Bake about 1 1/2 hours, or until hot.
• Serve with toasted bread cubes, Tostitos and veggies.

THREE CHEESE ARTICHOKE & SPINACH DIP

Steps:

• Place a 6-in. cake pan or small ovenproof saucepan in the center of a 10-in. cast-iron skillet. Cut each roll into thirds; roll each piece into a ball. Place along outer edge of skillet. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 400°. Microwave butter, garlic powder and red pepper flakes, covered, until butter is melted. Brush half of butter mixture over dough. Reserve remaining butter mixture., Bake until dough balls are set and beginning to brown, 15-18 minutes. Remove cake pan from skillet. Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer., In a large bowl, combine the mayonnaise, cream cheese, 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add the mushroom mixture, artichokes and spinach., Spoon dip into center of skillet; sprinkle with red pepper and remaining 1/4 cup mozzarella. Brush rolls with remaining butter mixture; sprinkle with remaining 2 tablespoons Parmesan. Bake until dip is heated through and rolls are golden brown, 10-15 minutes. If desired, sprinkle with additional red pepper flakes.