Best Bread Bowl Mozzarella Dip Recipes

Smoky Caprese Bread Bowl image

Provided by Food Network Kitchen

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 11

One 1 1/2-pound round loaf crusty bread
1 tablespoon tomato paste
1 clove garlic, finely grated
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound fresh mozzarella, cubed
2 cups cherry tomatoes, halved
1/4 cup lightly packed basil leaves, torn
Aged balsamic vinegar, for serving
Flaky sea salt such as Maldon, for serving

Steps:

Prepare a grill for medium indirect heat.
To make the bread bowl, slice off the top one-quarter of the bread with a serrated knife and set the top aside. Hollow out the loaf by cutting a circle around the inside of the bread, leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about 1 inch intact at the bottom of the bowl as well. Reserve the bread pieces and the bowl.
Combine the tomato paste, garlic, 1/2 teaspoon kosher salt, several grinds of black pepper and the red pepper flakes in a small bowl. Whisk in the olive oil until well combined. Brush the mixture all over the inside of the bread bowl and its top with a pastry brush. Fill with the cheese and replace the top.
Grill the bread bowl until the cheese is completely melted, about 30 minutes. During the last 5 minutes of cooking, grill the reserved bread pieces until golden all over. Transfer everything to a serving platter and remove the top of the bread bowl. Top the cheese with the tomatoes and basil. Drizzle with more olive oil and some balsamic vinegar, then sprinkle with flaky salt.

Cheese Fondue Bread Boat Recipe by Tasty image

Provided by Evelyn Liu

Categories Snacks

Yield 6 servings

Number Of Ingredients 10

1 loaf sourdough bread
⅓ cup butter, melted
3 teaspoons garlic, crushed, divided
180 g cream cheese
½ cup shredded cheddar cheese
½ cup mozzarella cheese
½ cup milk
¼ teaspoon salt
¼ teaspoon pepper
2 egg yolks, beaten

Steps:

Preheat the oven to 350°F (180°C).
Cut off the top of the bread. Use a bread knife to cut around the inside of the bread and scoop the center out.
Cut the center and top of the bread into bite-sized cubes.
Mix two teaspoons of crushed garlic into the melted butter. Brush the garlic butter on the bottom and the inside walls of the bread boat.
Dip all the bread cubes in the remaining garlic butter, set aside.
Combine the cream cheese, cheddar, mozzarella, milk, remaining teaspoon of crushed garlic, salt, and pepper in a medium bowl.
Pour the cheese mixture into the bread boat.
Brush the top of the cheese mixture with egg yolk.
Place the bread boat and the bread cubes on a baking sheet.
Bake for 15 minutes, remove the croutons, and continue baking the bread boat for another 15 minutes, or until the cheese is melted and a golden brown crust is formed.
Enjoy!

Nutrition Facts : Calories 442 calories, Carbohydrate 30 grams, Fat 28 grams, Fiber 1 gram, Protein 15 grams, Sugar 4 grams

Spinach Artichoke Pull-apart Bread-bowl Recipe by Tasty image

Provided by Kiano Moju

Categories Appetizers

Yield 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon red pepper flakes
¾ cup frozen chopped spinach, thawed and drained
14 oz artichoke heart, 1 can
8 oz cream cheese, softened
¾ cup sour cream
1 cup shredded mozzarella cheese, divided
1 cup grated parmesan cheese
salt, to taste
black pepper, to taste
1 sourdough bread boule

Steps:

In a saucepan set over medium heat, add 1 tablespoon of olive oil, garlic and red pepper flakes, stirring until fragrant, about 30 seconds.
Stir in the spinach and artichokes.
Mix in the cream cheese, sour cream, ½ of the mozzarella and Parmesan. Stir until combined and cheese has melted.
Season with salt and pepper. Remove from heat and set aside.
Preheat oven to 375°F (190°C).
Remove the top of the sourdough boule. Cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the boule.
Cut the scooped out bread into cubes, and place on a baking sheet lined with parchment paper.
Vertically slice into the edges of the bread bowl, cutting all the way through the bottom, leaving 1 inch (2 cm) of space between each. Place onto a baking sheet next to the cubed bread.
Spoon the spinach artichoke mixture into the sliced and hollowed bread bowl. Sprinkle the remaining mozzarella along the edges of the top of the filled bread bowl.
Drizzle the cubed bread pieces with the remaining tablespoon of of olive oil. Place the sliced top back onto the bowl.
Bake for 15-20 minutes.
Enjoy!