Dill Bread Bowl Dip
It's far from a family secret, in fact I can only imagine how many times my aunt has been asked for it over the years. By now I think most of the older generations have it tucked away somewhere but I of course had to ask my mom for it this year.
Now there's a few options for the bread itself. Typically a Rye Roll is made or purchased but my kids aren't huge fans Rye so I opted to make an Artisan bread from scratch. You can really any kind of artisan breads but I don't recommend sour dough as the bread is very soft, making it difficult to scoop up the dip with. I made this mistake one year but everyone still ate it. Which ever you decide on, make sure it's a round or ball shaped bread, making it perfect for a bowl shape.
Here's mine fresh out of the oven
For the bread I used this recipe >> here. It's a very easy No-Knead recipe which means no stand mixer required - just time. It's a nice crusty bread that will hold up to the added moister of the dip sitting inside of it.
Once you have your bread made or picked out, begin by cutting a circle on the top of your loaf, similar to cutting open the top of a pumpkin. Pull out most of the center of your loaf but not so much that you are reaching the crust. You want to leave some of the bread attached for later.
In a medium sized bowl add 1 8oz Packet of Softened Cream Cheese, 1 cup of Sour Cream, 1.5 tbs of Fresh Dill Weed (or 1.5tbs dried), 1/8 tsp salt. Optional: 2 tbs Chopped green onion.
Next just add your dip to your bread bowl and enjoy!
Optional: 2 tbs Chopped Green Onion
3. Once chilled, add your dip to your bowl and enjoy!
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