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Super Bread Bowl Dip

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.