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

  1. Preheat the oven to 425 degrees.
  2. Place a rack in the center of the oven.
  3. Carve out the center of the loaf to create a deep well, being careful not to pierce through the bottom.
  4. Cut the portion of the bread that was removed into cubes.
  5. 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.)
  6. Drizzle the inside well of bread and the cubes or slices with melted butter.
  7. Bake for 10 to 12 minutes until crispy. Remove the cubes from the tray and set aside.
  8. In a medium mixing bowl, combine the remaining ingredients.
  9. Pour the dip into the well and return to the oven to bake for 10 minutes, until the cheese is melted and bubbling.
  10. Garnish with a sprinkle of fresh dill.
  11. 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

  1. Preheat the oven to 425 degrees. Place a rack in the center of the oven.
  2. Carve out the center of the loaf to create a deep well, being careful not to pierce through the bottom.
  3. Cut the portion of the bread that was removed into slices.
  4. 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.)
  5. Drizzle the inside well of bread and the slices with olive oil. Season with salt and pepper.
  6. Bake for 10 to 12 minutes until crispy. Remove the slices from the tray and set aside.
  7. In a medium mixing bowl, combine the Brie, 1 tablespoon of olive oil, apricot preserves, brown sugar, thyme and lemon juice. Stir to combine.
  8. Pour the cheese mixture into the well of the toasted bread loaf.
  9. Return to the oven and bake for 10 to 12 minutes until the cheese is fully melted and bubbling.
  10. 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

  1. Preheat the oven to 425 degrees. Place a rack in the center of the oven.
  2. 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.
  3. 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.)
  4. Drizzle the inside well of bread and the cubes with olive oil. Season with salt and pepper.
  5. Bake for 10 to 12 minutes until crispy. Remove the cubes from the tray and set aside.
  6. In a medium saucepan over medium heat, drizzle olive oil into the pan.
  7. Add the garlic and cook for 1 minute until fragrant.
  8. Add the spinach, artichokes, mascarpone and mozzarella cheeses and 8 ounces of Parmesan.
  9. Stir occasionally until the cheese is melted, 10 minutes. Season to taste with salt and pepper.
  10. Pour the melted spinach-artichoke dip into the well of the toasted bread loaf. Sprinkle with the remaining tablespoon of Parmesan cheese.
  11. Return the loaf to the oven for an additional 7 to 10 minutes until bubbling.
  12. 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

  1. Preheat the oven to 425 degrees. Place a rack in the center of the oven.
  2. Carve out the center of the loaf to create a deep well, being careful not to pierce through the bottom.
  3. Cube the portion of the bread that was removed.
  4. 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.)
  5. Drizzle the inside well of bread and the cubes with olive oil. Season with salt.
  6. Bake for 10 to 12 minutes until crispy. Remove the cubes from the tray and set aside.
  7. 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.
  8. Place onto a quarter baking sheet, along with the garlic cloves and the lemon halves, flesh side up. Drizzle with olive oil.
  9. Roast the eggplant on the center rack for 20 minutes. Remove the lemon and garlic cloves, then turn the eggplant.
  10. Roast for another 10 to 15 minutes. Remove from the oven and allow to cool slightly.
  11. Slice the eggplant in half and scoop the flesh into the bowl of a food processor fitted with the blade attachment.
  12. Peel the skin off the garlic and add to the bowl.
  13. Squeeze the roasted lemon juice into the bowl and add 3 tablespoons of olive oil, parsley, tahini, salt, honey, white pepper and smoked paprika.
  14. Puree until smooth. Season to taste with salt and white pepper. Allow to cool to room temperature.
  15. Pour the babaganoush into the well of the bread.
  16. Dollop the labneh yogurt into the center.
  17. Drizzle with olive oil and sprinkle with smoked paprika to garnish. Serve with the toasted cubes of bread.