A bread bowl is a common way to serve thicker soups, such as clam chowder or chili, or dips, such as dill or spinach dip instead of using an actual bowl. You can use an individual bread bowl for a single sized serving or use a larger one for parties. You can create a bread bowl using a ciabatta roll, alternatively using wheat or rye bread, which can absorb the moisture from the dip without becoming too soggy.
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Purchase a round loaf of rye, wheat or sourdough bread from the store or make your own from scratch.
Use a serrated knife to cut into the bread approximately one inch from the edge. Continue to cut around the outside of the bread leaving about an inch of thickness all the way around. Do not cut through the bottom of the bread.
Use your hands to pull the bread from the center of the loaf. Use the knife to cut away any hard to remove pieces until the bowl is cleanly hollowed out.
Brush olive oil around the inside of the bread bowl and bake for 10 to 15 minutes on 350 degrees Fahrenheit to create a seal of sorts for the dip. This is optional and not necessary for dips but adds flavor to the bread.
Cut the insides of the bread bowl into cubes and serve on a platter next to your bread bowl for guests to eat with the dip.