Try this Cheesy Baked Dip recipe, or contribute your own.
- Carbohydrate 3.16817762804333 g
- Cholesterol 94.5452677713333 mg
- Fat 41.1515966775667 g
- Fiber 0.142830948793597 g
- Protein 14.7061386768667 g
- Saturated Fat 19.8833420974198 g
- Serving Size 1 1 Serving (123g)
- Sodium 583.610950315167 mg
- Sugar 3.02534667924974 g
- Trans Fat 3.84360755307866 g
- Calories 440 calories
Step-by-step
- Mix first seven ingredients together and put into the hollowed out bread loaf.
- Bake at 350 degrees uncovered for one hour.
- Serve with leftover bread or chips.
Unlike a cold-pack dairy spread, a warm baked cheese dip undergoes significant structural changes in the oven. High heat melts fat rapidly, which can cause the mixture to separate into an oily pool if managed incorrectly. Mastering this style of hot appetizer requires careful temperature control and attention to dairy ratios.
- Soften the cream cheese completely at room temperature for forty-five minutes before mixing to prevent stubborn lumps.
- Bake the filled bread bowl uncovered at 350 degrees Fahrenheit for one full hour so the interior reaches a uniform bubbling state.
- Wrap the exposed crust edges in aluminum foil during the final twenty minutes of baking if the bread begins to over-brown.
- Substitute Greek yogurt in a one-to-one ratio for up to half of the sour cream to reduce overall fat content without sacrificing moisture.
- Refrigerate assembled leftovers within two hours in an airtight container for up to three days, though freezing is discouraged due to dairy separation upon thawing.
Serve the warm interior using the torn pieces from the hollowed bread interior or sturdy tortilla chips. Reheat individual portions gently in a 300-degree oven until warmed through.
