FOOD
4 Bread Bowl Dips
When you dip, I dip, we dip into 4 bread bowl dips featuring crab, brie, spinach & artichoke, and baba ganoush.
FOOD
4 Bread Bowl Dips
When you dip, I dip, we dip into 4 bread bowl dips featuring crab, brie, spinach & artichoke, and baba ganoush.
Ingredients
- 1 country white sourdough loaf of bread, whole
- 4 tablespoons salted butter, melted
- 8 ounces lump crab
- 1 cup whipped cream cheese
- 1/2 cup mayonnaise
- 4 ounces shredded white cheddar cheese
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh dill, plus more for garnish
- 1 teaspoon Old Bay seasoning
- Lemon zest and juice
- Salt and pepper
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.
Ingredients
- 1 French country loaf of bread, whole
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 8 ounces triple cream Brie cheese, cubed
- 1/3 cup apricot preserves
- 1 tablespoon golden brown sugar
- 2 teaspoons fresh thyme leaves , plus 1 to 2 sprigs for garnish
- 1 teaspoon lemon juice
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 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.
Ingredients
- 1 ciabatta or rosemary-olive bread loaf, whole
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 cloves garlic, minced
- 12 ounces frozen spinach, defrosted and squeezed of all liquid
- 8 ounces canned or frozen & defrosted quartered artichokes, chopped
- 8 ounces mascarpone cheese
- 6 ounces smoked mozzarella, shredded
- 8 ounces plus 1 tablespoon shredded Parmesan or Pecorino Romano cheese
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. 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.
Ingredients
- 1 multigrain loaf of bread, whole
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt
- 1 (1 pound) globe eggplant, outer skin rinsed and dried
- 1 lemon, halved
- 2 garlic cloves, outer peel on
- 3 tablespoons parsley leaves
- 1 to 2 tablespoons tahini, to taste
- 1 teaspoon honey
- 1/2 teaspoon white pepper
- 1/2 teaspoon smoked paprika, plus more for garnish
- 2 tablespoons labneh yogurt, for garnish (optional)
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.
- 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.