Bread Bowl Dill Dip Food

DILLY DILLY BREAD DIP

Steps:

• 1. Cut up and cube breads and put in large ziploc style bags to keep fresh before serving.
• 2. mix all ingredients together in a bowl and refrigerate over night,or at least 6 hours. You want the flavors to meld together.
• 3. Place bowl in center of platter. Place cubed bread around bowl on platter.
• 4. If you want to use a bread bowl. Cut opening in top of bread, to the size of the dip bowl you are using. Place dip bowl inside the bread. This way if you need more bread for the dip. You can cut it up as the party goes along. Also the dip won't saturate in to the bread bowl.

LORRIE'S DILL DIP IN A BREAD BOWL

Steps:

• With a serrated knife, cut a circle from the center of one of the loaves of bread, keeping sides intact, trim inside of bread to form bowl.
• Set bread bowl aside and cut all remaining bread, including the second loaf of bread, into large bite sized pieces.
• Combine remaining ingredients, mix well.
• Just before serving, fill hollow portion of bread bowl with sour cream mixture.
• Place bread bowl on serving platter and surround it with the cut bread pieces, use the bread pieces as dippers.

DILL DIP IN A BREAD BOWL

Steps:

• Mix all of the ingredients together in a medium bowl. Cut out the center of 1 bread round and mound dill dip into the interior cavity of the bread bowl. Cut up other bread round into 2-inch squares and dip bread into bowl.

DILL DIP

Steps:

• Mix all ingredients together.
• Refrigerate for at least a couple of hours in an airtight carton for flavors to blend. Best if made the day before serving.
• Serve in a rye round bread bowl (rip out pieces in the center and place around the edges of the platter for dipping), raw vegetables or chips.

HAWAIIAN BREAD WITH DILL DIP

Steps:

• First make the Hawaiian Bread (or purchase a large loaf of ready made Hawaiian Bread).
• Combine the lukewarm water and the lukewarm milk together with the 1 Tbsp sugar and both packets of yeast.
• Let sit 5-10 minutes until foamy- if it doesn't get foamy, then your liquids were too hot and killed the yeast OR your yeast was too old (in which case, you need to start this part over with fresh yeast).
• Combine eggs, vanilla, 1 cup sugar, lemon extract, and foamy yeast mixture in a large bowl.
• Add flour gradually, about 1 cup at a time- adding enough to make a stiff dough- you may not need all of the flour or you may need even a little more, depending upon the humidity the day you make the bread.
• Once the doughs forms into a kneadable mass, dump it onto a floured surface and knead about 8-10 minutes or until the dough is smooth and elastic.
• Divide dough into 2 halves and form into balls.
• Place each dough ball* into a greased pie plate, cover with plastic loosely, and let rise 1-1 1/2 hours or until doubled in bulk.
• When dough is rising, combine the ingredients for the dip together until smooth, cover and chill until ready to use.
• If you plan to use both loaves of bread, make an extra batch of dip.
• Once the dough has fully risen, place bread in preheated 375 F oven and bake for 30 minutes, or until golden and if rapped on the bottom of the loaf, they should sound hollow.
• Remove from pans and let cool completely.
• Shortly before serving time,hollow out one loaf of bread, leaving a shell to use as a bread bowl for the dip.
• Cut the chunks of bread into cubes or just tear into bite sized pieces.
• When ready to serve, fill hollowed out loaf with chilled dip.
• Serve bread and dip with a platter of fresh veggies and the bite sized pieces of the bread you tore earlier.
• Note:*If you wish you may toss the unrisen dough into a freezer bag and freeze for another use- when ready to use, simply place in a greased pie plate and let thaw overnight in the fridge.
• Remove from the fridge and let rise until doubled in bulk and proceed with the rest of the recipe.
• This recipe makes enough dip for one loaf to be filled at least once, but makes enough bread for two loaves.
• Sometimes I bake the second loaf anyway and have that available to cut into more bread cubes or I just make up an extra batch of dip for the second loaf.

DILL DIP III

Steps:

• In a medium bowl combine the mayonnaise, sour cream, parsley, onion, dill weed, and salt. Mix all together, cover, and refrigerate overnight.

THE "ULTIMATE" BLACK OLIVE DIP IN A BREAD BOWL

Steps:

• Drain and chop olives; mix together all ingredients and chill overnight or for 6 hours prior to serving.
• Prior to serving, hollow out large loaf to hold dip.
• Cut up small loaf and the leftover bread hallowed out of large loaf and cut into large bite-sized cubes for dipping.
• Spoon dip into bread bowl and serve with bread cubes.

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.