There really isn't a better way to serve a delicious dip than in an edible bowl. It's just a bonus that the alluring, beautiful, no-dish-washing-required, serving vessel is also a delicious way to finish off that dip you love so much. You can tell yourself that you won't actually EAT that bread bowl, but once the chips and pretzels are gone don't be surprised to find yourself tearing off pieces to get one more fix of that addictive dip.
Things You'll Need
- 1 round sourdough loaf
2 to 3 cups of your favorite dip (See recipes below)
Crudités and chips for serving
Step 1: Cut the Bread
Using a sharp paring knife, cut a circle the center of the bread, removing all but an inch of the walls and bottom to form a large well in the center of the loaf. Reserve the bread you removed.
Step 2: Prepare the Dip
Prepare 2 to 3 cups of the dip you plan to serve in the bowl.
Dips like a creamy Greek yogurt spinach dip, buffalo chicken dip, a homemade hummus dip, a pimento cheese dip, or even just a store bought dip work well. Serving it cold? Make it the day before, cover and refrigerate until ready to serve. The flavors are even better the next day!
Step 3: Fill the Bowl
Add the dip to the well you created in the bread bowl.
Step 4: Bake (If Necessary)
If making a warm dip (as opposed to a cold dip), place the bread bowl on a baking sheet and bake according to recipe directions. Take care not to burn the bread bowl, if it starts to brown too quickly, wrap it in aluminum foil.
Step 5: Cut the Bread
Cut the bread you removed from the center of the loaf into bite sized pieces for serving.
Step 6: Plate It
Place the bread bowl on a serving tray surrounded by the bread cubes, crudities and chips.