Love veggie dip, but tired of buying the preservative-filled premade kind? Try my Garden Veggie Dip in a Bread Bowl! It's filled with fresh-chopped vegetables, and scooped into a hearty pumpernickel bowl.
1/2 cup chopped carrots
1/2 cup chopped roasted red pepper
1/2 cup halved canned artichokes
1/4 cup sundried tomatoes, packed in oil
1 scallion, cut into 2" pieces
1/4 tsp minced garlic
1/2 cup chopped English cucumber
1/4 cup flat-leaf parsley
1/4 cup packed basil leaves
12 oz cream cheese
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1 tsp salt
1/2 tsp ground white pepper
1 Tbsp red wine vinegar
1 round loaf of pumpernickel bread
Add the carrots, peppers, artichokes, tomatoes, scallion, garlic, cucumber, parsley, and basil to the bowl of a food processor and pulse the ingredients until finely chopped. Transfer the mixture to a medium-size bowl.
Add the cream cheese, mayonnaise, sour cream, Parmesan, salt, pepper, and red wine vinegar to the food processor and mix until smooth. Fold the cream cheese mixture into the chopped vegetables. Refrigerate for 15 minutes.
While the dip is chilling, prepare the bread bowl. Cut a 1"-thick slice from the top of the bread and slice it into cubes for dipping. Hollow out the inside of the loaf, stir the chilled dip, and scoop it into the bread bowl.
This recipe is prepared using the KitchenAid 13 Cup 3-in-1 Wide Mouth Food Processor with Accessories (K35182).
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