HOW TO CUT A BREAD BOWL RECIPES

Name: Bread Bowl Dip
Prep time: 5 min
Ingredients: 1 pint (16 ounces) sour cream; 1 1/3 cups mayonnaise; 2 tablespoons dried dillweed; 2 tablespoons dried parsley flakes; 2 tablespoons dried minced onions; 1 (2.25 ounces) jar sliced dried beef, chopped (about 3/4 cup); 2 (1 pound each) round pumpernickel breads

BREAD BOWL DIP | MRFOOD.COM

Bread Bowl Dip | MrFood.com image

Grab a chip, a chunk of bread, your favorite veggie sticks...whatever! Just grab something 'cause this Bread Bowl Dip is amazing! It's so good, we have a feeling they'll eat the whole thing up...literally. This delicious dill dip bread bowl is sure to please yourself, your family as a pre-dinner snack, or even a company potluck. Few can resist the rich and tangy creaminess from the mayo and sour cream and the delightful mix of herbs in this bread bowl dip. As an added bonus, this gratifying dip also features dried beef pieces. This addition adds saltiness and texture, along with an unmatched flavor that will have you tearing apart the pumpernickel base that holds this amazing dip within minutes.

Categories Appetizers

Prep Time 5 minutes

Number Of Ingredients 7

Ingredients

1 pint (16 ounces) sour cream
1 1/3 cups mayonnaise
2 tablespoons dried dillweed
2 tablespoons dried parsley flakes
2 tablespoons dried minced onions
1 (2.25 ounces) jar sliced dried beef, chopped (about 3/4 cup)
2 (1 pound each) round pumpernickel breads

Steps:

In a medium-sized bowl, mix all ingredients together except breads. Cover and refrigerate at least 1 hour.
Slice top off 1 bread and hollow out bread shell. Pour dip mixture into the hollowed-out shell.
Cut second bread and top of first one into 1-inch chunks and use for dipping.

SPINACH DIP IN BREAD BOWL RECIPE - BETTYCROCKER.COM

Spinach Dip in Bread Bowl Recipe - BettyCrocker.com image

Fill this bread bowl with a delicious dip made using spinach and Yoplait® yogurt - a perfect appetizer.

Provided by Betty Crocker Kitchens

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Yield 72

Number Of Ingredients 11

Ingredients

2 boxes (9 ounces each) frozen chopped spinach
1 can (8 ounces) sliced water chestnuts, drained, chopped
1 cup chopped green onions (about 9)
1 clove garlic, minced
1 cup sour cream
1 cup Yoplait® plain yogurt
2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard (dry)
1/4 teaspoon pepper
1-pound unsliced round bread loaf

Steps:

Cook spinach as directed on package; cool. Squeeze water from spinach; discard water. In large bowl, mix all ingredients except bread. Cover and refrigerate at least 1 hour to blend flavors.
Just before serving, cut a 1- to 2-inch slice from the top of the loaf of bread. Hollow out the loaf by cutting along the edge with a serrated knife, leaving about a 1-inch shell, and pulling out large chunks of bread. Cut or tear the top slice and the hollowed-out bread into bite-size pieces.
Place bread on serving plate; fill with spinach dip. Arrange bread pieces around loaf to use for dipping.

Nutrition Facts : Calories 30 , CarbohydrateContent 4 g, CholesterolContent 5 mg, FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 g, ServingSize 1 Tablespoon, SodiumContent 60 mg

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