Mix first 7 ingredients together.
Shred corned beef and stir in to mixture.
Cut top of bread in circle and dig out inside of bread.
Place dip in bread bowl.
Tear remaining bread in bite size pieces and place around \"bowl\" for dipping.
May want to buy extra bread.
Use dark bread that has been hollowed out.
Pumpernickel is fantastic, or rye or white.
Fill cavity in hollowed out bread with dip.
Cut up or break into chunks the bread left over.
Use for dipping.
Refrigerate dip in bread bowl for 4 hours.
Hollow out top of bread by cut along the inside leaving about an inch of sides and bottom. Take out the inside bread. With the remaining bread, pinch into bite size pieces.
Mix all of the ingredients together and fill the bread bowl.
Place the filled loaf on a cookie sheet. Sprinkle the top with more Parmesan cheese. .
Bake at 350\u00b0F for 35-40 minutes until hot and bubbly.
Serve warm with remaining bread pieces.
xt few steps.
BREAD BOWL:Mix both bread mixes together according to
Combine last 7 ingredients and refrigerate overnight.
Next day, cut top off bread and hollow bread by pulling out small chunks of bread.
Cut the top of the bread into pieces.
Spoon mixture into hollowed out bread.
Arrange bread pieces around bread bowl on a large plate or platter.
Dip bread into dip.
Eat bread bowl when dip is gone.
Place salt pork or bacon in a pot and cook 2
Slice top off bread.
Scoop out inside of bread.
Cut bread which was scooped out into bite size pieces.
Set aside.
Squeeze out spinach.
Combine with all other ingredients to make dip. Spoon dip into bread.
Chill until ready to serve or if desired, wrap in aluminum foil and heat at 200\u00b0 for 2 hours.
Serve with bite size bread pieces and fresh vegetables.
In non-stick pan, saute onions in butter till softened.
Cube cheese and add.
Drain half of the tomato juice and mash tomatoes, add tomatoes and rest of juice.
Cook, stirring, til melted over low heat.
Set aside.
Cut top third off bread, cut top into bite-sized cubes.
Hollow out inside leaving a 1/2\" shell. Cut inside pieces into bite-sized pieces.
Place bread bowl onto platter.
Place bread cubes around bread bowl for dipping.
Pour cheese sauce into bread bowl.
Serve!
*You can sub regular velveeta if desired.
Hollow out top of bread for the\"bowl\".
Save removed bread for other use.
Mix together the cheese and other ingredients.
Fill bread bowl.
Bake at 350 for 40 minutes, until hot and bubbly.
Serve hot.
Heat oven to 350 degrees F.
Mix until creamy: cream cheese, milk, mayonnaise, horseradish, crab meat and Old Bay. Bake in an 8X12 pan at 350 for 35-40 minutes.
Cut out top of bread loaf. Scoop inside of loaf and tear to make dipping pieces.
Fill hollowed loaf with cooked mixture and top with shredded cheese, then sprinkle additional desired amount of Old Bay over cheese. Bake filled bread bowl for 45 minutes or until cheese is melted.
Serve hot with bread pieces.
awaiian Bread (or
egetables, meats and cheese in a large bowl. Add the mayonnaise, olive
Cut circle from center of bread, keeping sides intact; trim inside of bread to form bowl.
Set aside.
Cut bread removed from center into bite size pieces.
Combine sour cream, mayonnaise and dill dip.
Refrigerate dip overnight.
Just before serving, fill hollow portion of bread bowl.
Place bread bowl on serving platter and surround it with cut bread pieces.
Use bread as dippers.
This dip is also good with assorted raw vegetables.
With a serrated knife, cut a circle from the center of one of the loaves of bread, keeping sides intact, trim inside of bread to form bowl.
Set bread bowl aside and cut all remaining bread, including the second loaf of bread, into large bite sized pieces.
Combine remaining ingredients, mix well.
Just before serving, fill hollow portion of bread bowl with sour cream mixture.
Place bread bowl on serving platter and surround it with the cut bread pieces, use the bread pieces as dippers.
Mix together and let set overnight.
Use one loaf Swedish rye bread.
Cut round out of center to form bowl to put dip in.
Tear up bread and use for dip.
Also use vegetables (carrots, cucumber, broccoli or cauliflower).
Mix all ingredients well.
Cut top off of bread bowl and hollow out.
Save pieces of bread to dip.
Spoon mixture in bread bowl.
(Use bread, chips, etc. to dip.)
Combine sour cream and
mayonnaise
in a bowl.
Stir in dry leek soup mix.
Mix
in
all remaining ingredients, except bread and crudities
(vegetables).
Cover
and
refrigerate
4 hours (Spinach Dip can be prepared 1 day ahead).
Drain and chop olives; mix together all ingredients and chill overnight or for 6 hours prior to serving.
Prior to serving, hollow out large loaf to hold dip.
Cut up small loaf and the leftover bread hallowed out of large loaf and cut into large bite-sized cubes for dipping.
Spoon dip into bread bowl and serve with bread cubes.
Combine chicken with remaining ingredients in large bowl, stir well to coat chicken.
Cover, refrigerate 3 hours or overnight.
Remove chicken from marinade, reserve marinade.
Place chicken on wire rack in baking dish.
Bake, uncovered, in moderate oven about 50 minutes or until well browned and tender, brushing occasionally with reserved marinade.
Serve with Dill Dip.
Dill Dip- Combine all ingredients in a small bowl.
Mix ingredients.
Let it stand overnight.
Hollow out unsliced loaf of rye bread.
Put dip into bread.
Cube the hollowed out bread and use with the dip.
Put the dip in bread when ready to serve.