SOURDOUGH BREAD DIP
I got this recipe someone had submitted in a Christmas magazine. It tastes fantastic and it's a dip that you can make the night before put in the fridge and just pop in the oven when needed. You can adjust the bacon to your taste.
Provided by Valerie in Australia
Categories Lunch/Snacks
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350F (180c).
- Cut off the top of bread and save it for the lid.
- dig out pieces bread and save for dipping.
- Cook the bacon till crispy and put aside.
- Mix sour cream and cream cheese till soft.
- Add rest of ingredients.
- Place mixture in hollowed out bread.
- replace lid.
- Wrap in foil with shiny side inches.
- Bake for 1 1/2 hours till dip is warm inside.
- Have bread for dipping and whatever vegetables.
NAPA'S SOURDOUGH BREAD DIP
I was tired of making spinach artichoke dip and saw this recipe on a bed and breakfast site. This dip disapeared at my last wine tasting party. Everyone loved it!
Provided by 4TheLuvofWine
Categories < 60 Mins
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350.
- Cut off the top of the Sourdough round.
- Hollow out the bread to form a bowl shape (Save the left over bread).
- Combine onions, Cream Cheese, Sour Cream, Ham and Cheese.
- Mix until completely blended.
- Fill the Bread shell with the cream cheese mixture and replace the top of the bread.
- Bake for 25 minutes.
- Cut up the left over bread into bite size pieces and use for dipping.
- I cut up extra sourdough bread or serve crackers with this dip.
- Enjoy!
CREAMY SOURDOUGH SNACK
This bread bowl dip was a big hit at my mom's 50th birthday party! -Darelyn Payes, Hayward, California
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3-1/2 cups.
Number Of Ingredients 8
Steps:
- In a saucepan, combine sour cream, cream cheese, onions and Worcestershire sauce; cook and stir over low heat until blended. Add cheese and ham; cook and stir until cheese is melted and ham is heated through. Cut off top of loaf; carefully hollow out top and bottom, leaving a 1/2-in. shell. Cut bread into cubes. Pour dip into shell; sprinkle with parsley if desired. Serve with bread cubes.
Nutrition Facts :
SOURDOUGH NAAN FLATBREAD
This is a stovetop and sourdough-leavened variation on Indian naan flatbread. This dough is easy to mix up, has a non-traditional cooking strategy of using a hot cast-iron pan. The flatbread is delicious when served with traditional Indian lentils (e.g. masoor dal) or used to dip in hummus or even make personal toaster-oven pizzas. They freeze well and you may find yourself doubling the batch to have more in stock.
Provided by Melissa Johnson
Categories Recipes
Time 43m
Yield 8
Number Of Ingredients 8
Steps:
- Mix all of the ingredients in a bowl and then hand-knead for a few minutes. Add extra flour if the dough is too sticky or more milk if it's too dry.
- Cover the dough and let rise by 70-100%. This can take several days in the refrigerator or 4-8 hours at room temperature (or more), depending on the temperature and starter ripeness.
- Scrape the dough onto a floured countertop, de-gas and divide it in eight pieces. I cut the dough like it is a pie. This is a good time to add minced garlic, chives or herbs if you want. Keep the pieces small, though, to not break the dough when you roll it flat.
- Roll the triangles into eight balls, keeping track of which ball you made first so this can be the dough you fry first. I no longer do a final proof, finding that the bread is more bubbly this way. You simply need about 10 minutes between making the first ball and trying to roll it flat for the gluten to relax again.
- On your stovetop, preheat a 10-inch or larger cast iron pan to "medium." You'll arrive at the perfect temperature for your pan and burner via trial and error.
- Roll out your first ball to a little less than 1/4 inch thick . I very lightly flour my counter and very lightly oil my rolling pin.
- Transfer the dough to the hot frying pan and cook each side for 1-2 minutes. Flip when the top of the dough bubbles and the sides curl under. You're aiming for brown spots, so adjust your heat accordingly.
- Place the cooked naans on a rack to cool. You should have time to roll one dough while frying another. When all the naans are cooked and cool, cover or wrap them so they don't dry out. You can also brush them with melted garlic-and-herb butter while they're warm if you want.
- You can freeze and reheat the naans in the toaster.
PIATTI BREAD DIP
Make and share this Piatti Bread Dip recipe from Food.com.
Provided by SunshineNut
Categories < 15 Mins
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Pour vinegar and oil into a shallow dish such as a pie dish.
- Add garlic, parsley, parmesan cheese, and crushed red pepper. Mix well.
- Serve with a variety of breads; sliced.
Nutrition Facts : Calories 119.3, Fat 12.2, SaturatedFat 2.4, Cholesterol 4.4, Sodium 76.9, Carbohydrate 0.7, Sugar 0.1, Protein 2
SOURDOUGH BREAD DIP RECIPE
Provided by jacarroll4
Number Of Ingredients 9
Steps:
- slice "top" off of the bread loaf. Combine all ingredients mix well, place in hollow bread shell and cover w/ "lid". Wrap in foil and bake for 1 1/2 hours at 325 degrees. Use Ritz crackers to dip!
SOURDOUGH BREAD DIP
Make and share this Sourdough Bread Dip recipe from Food.com.
Provided by Lurdez
Categories < 30 Mins
Time 25m
Yield 2 Bread bowls, 20 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 or so --
- cut out hole in top of bread and take out bread making it into a bowl --
- set aside.
- Mix the rest of the ingredients together in a large bowl.
- Spoon mixture into bread bowl.
- Wrap bread bowl (with dip inside it) with aluminum foil --
- bake in oven for about 45 minutes or until heated thoroughly.
- Corn chips or tortillas.
Nutrition Facts : Calories 266.2, Fat 25.5, SaturatedFat 13, Cholesterol 55.6, Sodium 314.9, Carbohydrate 2.2, Sugar 0.2, Protein 7.5
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