Super Bread Bowl Dip

Super bread bowl dip is warm, creamy, and basically made for game day (or any day you want people hovering around the kitchen). ♡

This is the dip that disappears first. It’s cheesy, a little tangy, loaded with flavor, and the bread bowl turns into the best part because every tear of bread soaks up the gooey edges. Here’s the thing: the secret is layering—cream cheese for richness, sour cream for tang, mozzarella for stretch, and Parmesan for that salty bite.

Serve it bubbling hot with the bread you pull from the middle, plus chips or veggies on the side.

Let’s make it together.

Ingredients

• 1 large round sourdough loaf (or boule), for the bread bowl

• 8 ounces cream cheese, softened

• 1 cup sour cream (or Greek yogurt)

• 1 cup mayonnaise

• 1 1/2 cups shredded mozzarella

• 1 cup shredded cheddar (or Monterey Jack)

• 1/2 cup grated Parmesan

• 4 cloves garlic, grated or minced

• 1 teaspoon onion powder

• 1/2 teaspoon smoked paprika (optional, but good)

• 1/4 teaspoon crushed red pepper flakes (optional)

• fine sea salt and freshly ground black pepper

Stir-ins (choose your vibe)

• 6 slices cooked bacon, chopped

• 1 cup chopped cooked spinach, squeezed dry

• 1 (4-ounce) can diced green chiles

• 1/2 cup chopped artichoke hearts

• 2 to 3 sliced green onions

For serving

• bread chunks from the loaf

• tortilla chips, crackers, pretzels

• carrot sticks, celery, bell pepper strips

Tips

• Soften the cream cheese. It blends smoothly and you won’t get lumps.

• Squeeze spinach dry. Extra water makes the dip loose.

• Toast the bread bowl first. A quick bake keeps it from getting soggy.

• Don’t overfill. Leave a little room at the top so it doesn’t bubble over.

• Serve hot. This dip is at peak greatness right out of the oven.

Variations

• Spinach artichoke: add spinach + artichokes, skip bacon.

• Jalapeño popper: add bacon + diced jalapeños + extra cheddar.

• Buffalo chicken: stir in 1 1/2 cups shredded cooked chicken + 1/3 cup buffalo sauce.

• Pizza dip: add pepperoni + Italian seasoning and use mozzarella + Parmesan.

• Extra garlicky: add 1 teaspoon garlic powder plus fresh garlic.

FAQ

Super Bread Bowl Dip

A hot, cheesy, creamy bread bowl dip that bakes up bubbly and golden—perfect for parties, game day, or cozy snacking.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 10 servings

Ingredients Method Notes

Ingredients

  

• 1 large round sourdough loaf (bread bowl)
• 8 ounces cream cheese, softened
• 1 cup sour cream (or Greek yogurt)
• 1 cup mayonnaise
• 1 1/2 cups shredded mozzarella
• 1 cup shredded cheddar (or Monterey Jack)
• 1/2 cup grated Parmesan
• 4 cloves garlic, grated or minced
• 1 tsp onion powder
• 1/2 tsp smoked paprika (optional)
• 1/4 tsp red pepper flakes (optional)
• salt and pepper, to taste

Optional stir-ins

• bacon, spinach (squeezed dry), green chiles, artichokes, green onions

Method

 

1. Prep. Heat oven to 375F. Line a baking sheet with foil or parchment.
2. Make the bread bowl. Slice the top off the sourdough loaf and hollow out the center, leaving about a 1-inch border around the sides and bottom. Cut the removed bread into chunks for dipping.
3. Toast the bread bowl. Place the bread bowl and bread chunks on the baking sheet. Bake 8 minutes to lightly toast. Remove from oven.
4. Mix the dip. In a bowl, stir together cream cheese, sour cream, and mayo until smooth. Add mozzarella, cheddar, Parmesan, garlic, onion powder, paprika, pepper flakes, and a pinch of salt and pepper. Stir in any optional add-ins.
5. Fill and bake. Spoon dip into the bread bowl. Bake 18 to 22 minutes until bubbly and hot. For extra golden top, broil 1 to 2 minutes at the end.
6. Serve. Serve immediately with toasted bread chunks, chips, crackers, or veggies.

Notes

• If your loaf is small, bake the extra dip in a small dish next to the bread bowl.
• Keep it hot by returning to the oven for 5 minutes if it starts to cool during serving.
• For make-ahead: mix the dip (without baking), refrigerate up to 24 hours, then bake when ready.