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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."
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    6 cups dip

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.
Nutrition 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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