Cheesy-bready Dip

1 large, round, unsliced loaf of white bread (a cobb loaf or similar)
1 200gram tub (or closest in size) of Philadelphia cream cheese (low-fat works just as well)
1 200ml tub (or closest in size) of sour cream
200 grams grated cheddar cheese
2 dessert spoons of powdered French onion soup mix (if catering for vegetarians, check the label for chicken stock)

You need to make the mix up well ahead of time; if possible, the night before, but at least an hour before it goes in the oven so the flavours mix up a bit. Remember, it takes an hour in the oven, so prepare in advance!

  1. Place the cream cheese, sour cream, grated cheese and powdered soup mix in a bowl and mix with a large spoon until alll ingredients are mixed in.
  2. Cover bowl with cling film/lid and place in fridge for at least an hour.
  3. An hour before you want to serve the dip, cut a “lid” off the bread (like a halloween pumpkin), and dig out the bread, leaving roughly a 1cm thick bread crust inside.
  4. Break up the bread into bite-sized pieces and place on a baking tray. Put to the side.
  5. Scoop the cheese mix into the hollowed-out bread, then place the lid back on the bread.
  6. Cook in a moderate oven (180 degrees) for 1 hour.
  7. Five minutes before the dip is ready, place the tray of bite-sized bread pieces in the oven to crisp them up.
  8. Once cooked, place cheesy loaf in large tea-towel-covered basket, and add bite-sized bread pieces around the loaf.
  9. Take the lid off or nobody will know what to do.
  10. Eat it – all of it, including the lid and the sides and the base.

I'm a technical author, journalist and writer from Australia who has been living in Europe since 2000 and exploring the world from there. My passions are writing, snow sports and travel.

Posted in Recipes

About me

Wendy Hollands writer in Annecy, France

I'm an experienced technical writer based in the French Alps. I enjoy learning French language nuances, winter sports and travel. Drop by, my other site.

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