Asiago Bread Bowl Dip Aka The Best Appetizer Ever Recipes

Steps:

• In a large bowl, combine the first nine ingredients; cover and chill for 8 hours or overnight. , To serve dip, cut the top fourth off the loaf of bread. Carefully hollow out bottom of loaf, leaving a 1/2-in. shell. (Save top and removed bread for another use.) Fill shell with dip. Serve with crackers and/or vegetables.

Steps:

• In large bowl, combine 1-1/2 cups of the flour, yeast, sugar, salt and pepper. Melt butter in milk to 120-130 degrees. Stir milk mixture into flour mix until smooth. Stir in 1 cup cheese.
• Gradually stir in about 2 cups flour to make soft dough. Knead in mixer or by hand until smooth and elastic, adding flour if needed.
• Oil large bowl, add dough, turn to coat. Cover with clean damp towel and let double. (It may take 2-1/2 hours, must be the cheese.).
• Punch down, form into 2 long thin loaves. Spray baking sheet, (sprinkled with cornmeal?) Or use baguette pans. Place loaves on pan, let raise, covered, until doubled (45 min.) Preheat oven to 375.
• Slash dough with serrated knife. Brush with lightly beaten egg and sprinkle top with remaining 1/4 cup cheese. (basil, parsley, opt.) Bake 30-35 minutes till done. Cool on rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cream cheese, Italian cheese blend, mayonnaise, onion powder, and garlic powder together in a bowl; scoop into bread bowl.
• Bake in preheated oven until heated through, 90 minutes to 2 hours.

Steps:

• In large bowl, mix 1 1/2 cups of the flour, the sugar and yeast. Add warm water. Beat with whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap; let stand about 1 hour or until bubbly.
• Stir in oil, rosemary and salt. Stir in enough remaining flour, 1/2 cup at a time, until a soft, smooth dough forms. Let stand 15 minutes.
• Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in 1 cup of the cheese. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap and let rise in warm place 45 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
• Lightly grease uninsulated cookie sheet with shortening or cooking spray. Place dough on lightly floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap; let rise in warm place 45 to 60 minutes or until dough has almost doubled in size.
• Place 8- or 9-inch square pan on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 450°F.
• Spray loaf with cool water; sprinkle with flour. Using serrated knife, carefully cut 1/2-inch-deep slash lengthwise down center of loaf. Sprinkle remaining 1/4 cup cheese into slash.
• Bake 10 minutes. Reduce oven temperature to 400°F. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.

Steps:

• 1. Pre-heat oven to 375
• 2. Cook bacon until crisp, crumble and set aside
• 3. Prepare the bread by slicing off the top part of the loaf and using a knife carefully cut a circle inside the loaf about 1/2 and inch from the side ( be careful not to cut to deep, as this loaf will be your serving bowl). Cut the top and the piece you removed from the inside of the loaf into bite size pieces and place on a baking sheet along with the bread bowl. Toast in the oven for about 15 minutes.
• 4. Mix together in a large glass bowl Cheeses, Mayo, Sour cream, Green onion, Garlic, Bacon and S&P. Microwave on high for 4-6 minutes stirring after each minute until hot and all the cheese has melted. Pur into the warm bread bowl and serve with the toasted bread. When the dip is gone tear the bread bowl into pieces and enjoy......