Dill Dip in a Bread Bowl

Dill Dip in a Bread Bowl

Recipe courtesy Carissa Seward

Show:

The Next Food Network StarEpisode:

Giada Elimination

1 cup mayonnaise 1 cup sour cream 1 garlic clove, minced 1 tablespoon dill weed 1 tablespoon shallot, minced 1 tablespoon minced fresh parsley leaves 1 tablespoon beau monde (seasoning salt), optional 2 round bread loaves (preferably a dill/onion bread)

Mix all of the ingredients together in a medium bowl. Cut out the center of 1 bread round and mound dill dip into the interior cavity of the bread bowl. Cut up other bread round into 2-inch squares and dip bread into bowl.

Spinach and Crab Dip

Yield: 4 servings

2 (10 oz.) packages of frozen, chopped spinach1 cup sour cream1 cup mayonnaise1 Tbs. dried onion soup mix4 ounces flaked crab meat or imitation crab meat1 round sourdough bread loaf

Thaw and drain spinach dry. Stir together spinach with remaining ingredients. Cover and refrigerate for at least an hour. Cut out the center in a round sourdough loaf. Place mixture inside and serve with wedges of bread and crackers.Shared by J. Chuck

Creamy Spinach Dip

1- 10 oz. pkg. frozen chopped spinach, thawed, well drained1 cup Miracle Whip Salad Dressing or Miracle Whip Light1 cup sour cream1/2 cup chopped parsley1/4 cup chopped chives1 tsp. dill weed1/2 tsp. lemon pepperFor the Bread Bowl, I buy a round Hawaiian Bread and cut out the middle.Shared by G. Warmwind

Spinach Dip in Bread Bowl

1 cup mayonnaise1 cup sour cream1 medium onion, chopped10 oz. frozen, chopped spinach, thawed and squeezed between paper towels1 - 8-oz package Knorr vegetable soup mix1 small can water chestnuts, chopped fine (optional.)1 large round pumpernickel or rye bread - cut hole in top and scoop out insides. Save & use as dippers.

Mix all ingredients together and chill overnight or for several hours. Place dip in bread just before serving. A sprig of fresh dill looks pretty on top.Shared by W. Stone

Best Spinach Dip Recipe

This is a light rendition of that colorful and tasty party staple, the spinach-dip-stuffed sourdough round. You can make the dip and carve out the sourdough round a day ahead of time. Keep the bread in extra-large resealable bag and the dip, covered, in the refrigerator. Then fill the bread "bowl" with dip just before the party. (If you like, skip the bread bowl and serve with slices of whole-wheat sourdough or French bread, or with whole-grain trackers

Ingredients: 1/3 cup real mayonnaise

2 1/3 cup fat-free or light sour cream (whichever brand you find tastes best)

1 box dry leek soup mix or vegetable soup mix (1.8 ounce)

1 cup finely chopped jicama (or substitute a 4 ounce can of water chestnuts, drained and chopped)

10 ounce package frozen, chopped spinach (thaw, drain, and squeeze out excess water)

1 pound round loaf of sourdough bread (or similar type)

Preparation:1. In a medium bowl, mix together mayonnaise, sour cream, leek soup mix, jicama, and chopped spinach. Chill in the refrigerator 6 hours or overnight.

2. Remove top and interior of sourdough bread round, making a bowl. Fill with spinach mixture. Cut the carved-out bread top into bite-sized cubes for dipping. Serve the spinach dip-filled bread bowl with the bread cubes.

Yield:Makes 1 bread bowl (about 16 appetizer servings, 1/3 cup of dip each).

Dirt Cake

1 (20 ounce) package of chocolate sandwich cookies with crme filling (i.e., Oreos) cup butter or margarine, softened1 (8 ounce) package cream cheese, softened1 cup confectioners sugar1 teaspoon vanilla extract2 (3.9 ounce) packages instant chocolate pudding mix3 cups milk1 (12 ounce) container frozen whipped topping, thawedgummy worms or other gummy bugs/critters

New Flower potNew garden trowel or toy shovel

Put the cookies in a food processor and process until they become fine crumbs. Set aside.

In a large bowl, combine the butter or margarine, cream cheese, confectioners sugar and vanilla flavoring. Beat on low speed to mix then beat on medium speed until smooth. Add the chocolate pudding mix and milk to the bowl. Beat on low speed to combine.

Fold the whipped topping into the pudding mixture with a rubber spatula.

Assemble in a clean, new flower pot in layers as follows:

First Layer 1/3 cookie crumbsSecond Layer pudding mixture w/a few gummy wormsThird Layer 1/3 cookie crumbsFourth Layer pudding mixture w/ a few gummy wormsFifth Layer 1/3 cookie crumbs

Store in the refrigerator. Chill for at least 3 hours before serving. When you remove it from the fridge, insert a few stems of fake flowers into the middle to make it look like a real planter. Extra points for serving it with a clean, new garden trowel or toy shovel!