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Bread Bowl Appetizer

 Bread Bowl Appetizer
"This dip is a favorite at potlucks and picnics," says Melissa Cook of Chico, California. "Although it's terrific as an appetizer, we often turn the creamy mixture into a sandwich by spreading it on slices of crusty baguettes."
24 ServingsPrep: 10 min. + chilling


  • 1-3/4 cups sour cream
  • 1-3/4 cups mayonnaise
  • 3/4 cup shredded cheddar cheese
  • 1/4 pound deli pastrami, finely chopped
  • 1/4 pound deli corned beef, finely chopped
  • 1/4 pound deli ham, finely chopped
  • 3 tablespoons finely chopped green onions
  • 2 teaspoons onion powder
  • 2 teaspoons celery seed
  • 1 unsliced round bread (1 pound)
  • Assorted crackers or fresh vegetables


  • In a large bowl, combine the first nine ingredients; cover and chill
  • for 8 hours or overnight.
  • To serve dip, cut the top fourth off the loaf of bread. Carefully
  • hollow out bottom of loaf, leaving a 1/2-in. shell. (Save top and
  • removed bread for another use.) Fill shell with dip. Serve with
  • crackers and/or vegetables. Yield: 6 cups dip.
Nutritional Facts: 1 serving (1/4 cup) equals 186 calories, 17 g fat (5 g saturated fat), 27 mg cholesterol, 252 mg sodium, 2 g carbohydrate, trace fiber, 3 g protein.