A lemony, cheesy, herby dip baked into a crusty bread bowl.
For family gatherings my mother would often break out a true crowd-pleaser that no one could resist: the spinach dip bread bowl. The recipe is a classic and comes straight off the package of vegetable soup mix. I’m sure this is where my love for bread bowls began and I am now happily creating my own variations on the genre. This version is a creamy baked mixture of ricotta and goat cheese infused with lemon, herbs, sautéed shallots, and ham. It bakes in a sourdough loaf along with the hollowed out bread pieces, which become perfect little toasty dippers. Enjoy it as a meal, snack, or appetizer, with some crudités for dunking if you like. It is sure to be just as much of an irresistible fan favorite as the bread bowls of my youth.
Baked Bread Bowl Dip with Ricotta & Goat Cheese
A dip served in a bread bowl is always a delightful treat. This one takes it to the next level with a mixture of ricotta and goat cheese infused with herbs, lemon, shallots, and ham. It is baked in the bread bowl, toasting the bread and transforming the cheese mixture into warm, comforting, and delicious dip. Serve it with some veggies for a fun appetizer, a family snack, or even a meal for 2-3 people.
Ingredients
- 2 tbsp extra virgin olive oil divided
- 2 large shallots chopped
- 3 oz ham cut into ¼-inch cubes
- ¾ cup Ricotta cheese
- 3 oz goat cheese
- 1 small lemon
- 1 tsp thyme
- ½ tsp Kosher salt
- ¼ tsp crushed red pepper flakes
- ½ cup Parsley chopped, plus more for garnish
- 1 lb round loaf of sourdough bread
Instructions
- Preheat oven to 400°. Heat 1 tbsp olive oil in a large skillet over medium heat. Add shallots and reduce heat to low. Cook, stirring occasionally, until soft and lightly golden brown, about 8-10 minutes. Add ham and continue to cook for 3-4 minutes until heated.
- Meanwhile, in a medium bowl or bowl of a stand mixer combine ricotta, goat cheese, zest of lemon, 1 tbsp lemon juice, thyme, salt, and crushed red pepper flakes. Mix until well combined.
- Add shallots and ham to the bowl along with parsley. Mix until evenly incorporated.
- Cut a cube out of the center of bread loaf and then slice the center piece into bite sized chunks. Place bread chunks on a sheet pan and toss with 1 tbsp olive oil. Fill bread bowl with dip and place on sheet pan as well.
- Bake on the center rack of oven for about 10 minutes, flipping bread chunks halfway through, until they are toasted. Remove bread chunks to a plate and change oven setting to broil. Return bread bowl to middle rack for 1-2 minutes until dip is golden brown on top. Sprinkle more parsley over dip and serve.
Comments are closed.