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Dill Bread Bowl Dip

Since I was little, this recipe has been a staple appetizer in my family at every holiday get together. For something so simple, it always gets a lot of compliments and there's rarely any left by the end of the night. 

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.

The best part is that it doesn't require any cooking if you decide to buy your bread and if you like to make food ahead of time before a big dinner, the dip can be put together the day before and refrigerated.

 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. 

After your bread is pulled out, cut it into bite sized pieces, this includes the top portion of the roll we cut off. Then set aside.

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.

Mix everything together until well incorporated and chill for 2-3 hour or over night if you're making ahead.
If you're expecting a lot of people I recommend doubling the dip recipe as I've notice people love to dip chips in it as well.

Next just add your dip to your bread bowl and enjoy! 

Ingredients: 

1 Round Rye or Artisan Roll - Recipe Here!
1 8oz Package of Softened Cream Cheese
1 cup Sour Cream
1.5 tbs Fresh Dill Weed (NOT SEED)
1/8 tsp Salt

Optional: 2 tbs Chopped Green Onion

Directions

1. Cut the top off of your bread, set aside. Remove most of the insides to create a bowl. Chop the top and inside bread into bite sized pieces.  Place bread on a large plate and line the outside of the bowl with the pieces.
2. In a medium bowl add the sour cream, cream cheese, dill, salt and optionally the green onion. Mix well and refrigerate for 2-3 hours.

3. Once chilled, add your dip to your bowl and enjoy! 

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