Recipe by WI Cheesehead
This has been a traditional Christmas dish for us for years. Our "dinner" is mostly appetizers and finger food and this works well. You rip pieces off of the bowl and eat it with the vegetables.
Top Review by Heaven's Kitchen
This was okay, but it didn't turn out as good as I had hoped it might. I followed the recipe exactly, and the mayo and veggie mixture smelled wonderful when I mixed it all together. I tasted the mixture cold and thought it was very good; however, once it was heated inside the bread, I didn't care for it nearly as much. I'm glad I tried it, but it isn't a recipe I'd bother making again.
- 1 round loaf Italian bread
- 4 tablespoons olive oil
- 8 ounces italian frozen mixed vegetables (or any mixed vegetable of your choice)
- 1 cup light mayonnaise
- 3 garlic cloves, crushed
- 1⁄2 teaspoon oregano
- 1 ounce fresh basil or 1 tablespoon dried basil
- 1 teaspoon onion powder
- 1⁄2 teaspoon salt
Directions See How It's Made
- Cut off about the top 1 inch of the bread loaf and scoop out the bread, leaving about 1/2-1 inch all around.
- Cut bread into cubes, toast in oven at 350° for about 20 minutes. Watch so they don't burn.
- Meanwhile, cook vegetables in microwave for 3 minutes.
- Combine oil, basil, oregano, garlic, salt, and onion powder and blender until basil is well chopped.
- Pour into mixing bowl and add mayo and vegetables. Mix well before folding in bread cubes. If the recipe appears too dry, add more mayo.
- Fill empty bread with this mix; replace top bread piece.
- Bake in preheated 350° oven for 30 minutes with a piece of aluminum foil folded over bread.
- Remove foil and bake 15 more minutes.