Bread Bowl Dip

The Perfect Party Appetizer

This Bread Bowl Dip is the most addicting appetizer! It is a staple at our family holiday parties or New Year’s Eve game nights. It is cheesy, savory, and perfectly creamy. And because it comes together with only six simple ingredients, you can make it all the time! My favorite part is that the dip is baked right in a sourdough bread bowl, which takes the flavors of the dip the next level. It stays warm long after coming out of the oven, so it’s the perfect addition to any buffet spread.

Ingredients in this Bread Bowl Dip

There are only SIX simple ingredients in this recipe.

• One large round loaf of sourdough bread – you can make your own or use a store bought loaf. It also tastes delicious in a rye or pumpernickel bread bowl.
• Cream cheese – one eight-ounce brick of regular cream cheese. I like to use the regular instead of low fat because it makes the dip creamier.
• Sour Cream – one and a half cups. Use the full fat variety. Everything in moderation, right?
• Cheddar Cheese – two cups, medium or sharp cheddar. This recipe is also delicious with extra sharp white cheddar.
• Worcestershire Sauce – to coin a phrase from Rachael Ray, this sauce has “everything but the kitchen sink” and gives the dip a rich, deep, sightly tangy flavor that can’t be beat!
• Bacon – about three quarters of a pound; just fry up the bacon and tear the slices into bite size pieces.
• Green onions – optional, for garnish.

Tips for the Sourdough Bread Bowl

• It’s easy to find large sourdough bread loaves at your grocery store or bakery. You want it large enough to hold all the ingredients, so look for one that will hold about five cups of filling once hollowed out.
• If you don’t love sourdough bread, find a nice Italian bread round or honey whole wheat. Just make sure it’s crusty on the outside and tender on the inside so it can hold all the cheesy sauce without getting soggy.
• When hollowing out the loaf, don’t remove too much bread. You’ll want to keep the walls of the bowl thick enough to hold the dip.
• Break up the extra bread into bite-sized pieces for easy dipping.
• You will definitely need more bread for dipping than what you hollow out from the sourdough loaf. You may want an extra loaf of bread.
• Garnish the dip with dill weed, chives, extra bacon bits, fresh parsley flakes, or green onions.

What to Serve with this Bacon Dip Recipe

This cheesy bacon dip can be eaten with the bits of sourdough bread along with all sorts of yummy veggies and sides:

• Broccoli
• Carrot sticks
• Celery sticks
• Water chestnuts
• Cauliflower
• Pea pods
• Radishes
• Red or green bell peppers
• Potato chips
• Tortilla chips
• Baguette slices
• Crackers
• Pita chips

Alternatives or Substitutions for Bread Bowl Dip

• Not a fan of cheddar cheese? You can substitute mozzarella and parmesan cheese for this bread bowl dip.
• You can toss in a can of corn (make sure to drain it first).
• Dice a jalapeno into the dip.
• If you don’t have sour cream on hand, you can substitute mayonnaise.
• Give the dip a dash or two of hot sauce for extra kick.
• Season with garlic powder or onion powder.

How to Store Leftovers

You can store leftovers, but it should be consumed within four or so days. Scoop out all of the dip from the bread bowl and place it in an airtight container. Cover the bread bowl with plastic wrap, and store both the bowl and the dip in the refrigerator. Reheat by warming the dip up in the microwave. The bread gets soggy after a few days but this is rarely an issue, as this dip usually gets eaten all up the night it’s served!

More Hot Dip Recipes

From bacon cheese dip to our delicious artichoke dip, we have all sorts of yummy appetizer recipes that hit the spot. Our Hot Spinach Artichoke Dip can be made with or without a bread bowl, and is so yummy! Try a few of our other favorites:
Crockpot Buffalo Chicken Dip
Marinara Dipping Sauce
Crockpot Taco Dip
Chili Cheese Dip
Hot Crab Dip