The perfect choice for any party is this Dill Dip Pull-Apart Bread Bowl, it’s absolutely delicious!
If you have followed my blog long, then you know that I have an unhealthy relationship with dill, especially when it comes in the form of this dill dip.
In the past, up until I went gluten free, I always served it with a pumpernickel bread bowl. The flavors of the dip mixed with the distinct flavor of pumpernickel bread blended so well, a match made in heaven.
These past few months, I keep seeing recipes pop up for pull-apart dips, immediately my mind went to my favorite dill dip with that pumpernickel bread.
I immediately thought this dip piled into the bread bowl then topped with cheese would be a hit.
The only downside?
I would have to pass on it because of my gluten intolerance; however, my friends and family could dig in!
I decided to double my original dill dip recipe, then I topped it with a little mozzarella cheese and baked it!
Well, my husband and kids nearly ate the whole bread bowl in a day. I’m fairly certain it would of been totally gone if I could of joined in.
I’ll admit this was likely one of the hardest days since being gluten free trying to avoid just taking a little taste!
My husband immediately decided this was going to be served at future parties as a way to mix it up from my traditional way of serving it.
It may be a little bit of a messy way to eat this dip, but it sure seems to be very yummy. This is perfect for upcoming cookouts especially for the 4th of July this weekend!
Ready for a bite…or the bowl?
Enjoy, I know you’ll love this one!
Dill Dip Pull-Apart Bread Bowl
- 1 Round Pumpernickel Bread Bowl
- 1 Cup Mozzarella Cheese
- 1 Cup Mayonnaise
- 1 Cup Sour Cream
- 6 oz Cream Cheese Softened
- 2 Tbsp Dill Weed
- 2 Tsp Seasoned Salt
- 2 Tsp Chopped Onion Flakes
- 2 Tsp Parsley
Preheat oven to 350*.
Cut the bread into a grid pattern with 1 inch between each row. Be sure not to cut through the bottom of the bread bowl. Set the bread aside to make the dip.
Combine the dill dip ingredients in a medium sized bowl until well mixed without lumps.
Place the bread in the center of two sheets of foil. Be sure the foil is setup so that it can easily wrap around the bread and cover it during baking.
Fill the cut areas of the bread with the dill dip, then top the entire loaf evenly with the mozzarella cheese.
Pull the foil up to cover the bread.
Bake for 25 minutes.
Carefully uncover the top of the bread bowl and bake an additional 5-10 minutes until the cheese is slightly browned.
Garnish with additional parsley or dill weed and serve immediately while warm.