Bread Bowl Appetizer Recipe

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Bread Bowl Appetizer Recipe
Bread Bowl Appetizer Recipe photo by Taste of Home
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Bread Bowl Appetizer Recipe

Read Reviews
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Publisher Photo
"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."
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 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

Directions

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.
Originally published as Bread Bowl Appetizer in Quick Cooking May/June 2003, p37

Nutritional Facts

1/4 cup: 186 calories, 17g fat (5g saturated fat), 27mg cholesterol, 252mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 3g protein.

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  • 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
  1. In a large bowl, combine the first nine ingredients; cover and chill for 8 hours or overnight.
  2. 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.
Originally published as Bread Bowl Appetizer in Quick Cooking May/June 2003, p37

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Reviews forBread Bowl Appetizer

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Emmyloo User ID: 5880447 47194
Reviewed Mar. 15, 2011

"You can use the bread left over to put the dip on. Tear into pieces."

MY REVIEW
casselbob User ID: 3055080 50802
Reviewed Jan. 5, 2011

"Made this recipe and love it!!! Did use turkey in place of corned beef and it was delicious!! Would use less celery seed aas per personal preference but otherwise it is a definite keeper!!!!!!"

MY REVIEW
[email protected] User ID: 2350474 91796
Reviewed Dec. 17, 2010

"I made this for a Christmas party and it was a huge success. I will certainly make this again."

MY REVIEW
tprinc User ID: 4747785 67989
Reviewed Jan. 4, 2010

"I substituted turkey for the corned beef and served it in a bread shaped snowman. It was a huge hit at my family's New Years Day gathering."

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