Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

Judy was a really fun lady that I worked with about 15 years ago. She brought this in to the office one day and it was addictive. You can add bacon if you like but I thought it was good just like this.

Ingredients Nutrition

  • 1 round loaf Italian bread
  • 500 ml sour cream
  • 8 ounces cream cheese
  • 2 12 cups old cheddar cheese, shredded
  • 1 teaspoon garlic, minced (more if you love garlic)

Directions

  1. Cut the top of the bread off and hollow out to resemble a bowl.
  2. Reserve the bread chunks for dipping, and keep the top slice of bread which will be a "lid".
  3. Mix the remaining ingredients until well combined.
  4. Place the mixture into the bread bowl and place the "lid" back on.
  5. Wrap in heavy duty foil and place on baking sheet.
  6. Bake at 325F for about 2 hours.
  7. Serve with bread cubes, crunchy bread stix or pita chips.

Reviews

(1)
Most Helpful

Made for PAC 2010. Nice easy dip. Very simple to make. I cooked mine at 350 for 1 hour which was plenty. It really depends on the bread. I purposely asked for a small round loaf that was a bit more flat so cooking time was much less. Most stores will make them for you and they work much better with dips. My local grocery store calls they dip bowls. They get a lot of requests for them. If I had time I would of made my own. I would of made mine round but flatter then most you normally buy. I did use more garlic as it needed a little seasoning and I did use bacon in mine as well which was very good. I think it needed something. I served the inside of the bread as well as they could take apart the bread as the dip was eaten, also, broccoli, cauliflower and some triscuits. I tasted it as I served it to my Dad and some friends and very good. Dad said there wasn't any left, just a couple of bites of bread. So that is always a good sign. I think using a very sharp cheddar is the way to go. Next time I might try a variety of cheeses to mix it up. Thx for posting. Great party food!!

SarasotaCook April 16, 2010

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