Mini Bread Bowl Dips Recipes

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add the sugar, salt, 3 cups flour and remaining water. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes while slowly adding cheese and oregano. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Divide into 10 pieces; shape each into a ball. Place balls 3 in. apart on two greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool., Cut a thin slice off the top of bread. Hollow out bottom of loaf, leaving a 1/4-in. shell (discard removed bread or save for another use). Return to oven for 5 minutes to toast bread bowl before filling.

Steps:

• Mix half of a 10-ounce box of frozen chopped spinach (thawed and squeezed dry) with 3/4 cup chopped canned artichoke hearts, 4 ounces room-temperature cream cheese, 1/2 cup sour cream, 1/4 cup grated Parmesan, and salt and pepper to taste. Cut off the tops of 8 dinner rolls and hollow out the insides. Fill with the dip and serve with veggies.

Steps:

• Hollow out top of bread for the"bowl".
• Save removed bread for other use.
• Mix together the cheese and other ingredients.
• Fill bread bowl.
• Bake at 350 for 40 minutes, until hot and bubbly.
• Serve hot.