This Hot Onion Cheese Dip Bread Bowl is a perfect for parties and pot lucks. The Swiss Cheese, Onions and sauce bake right into the crusty bread.
Blame Jennifer McGinley for this recipe. Seriously, it is so good, you won’t be able to stop eating it and you will spoil your dinner. Jen and I worked together at a law firm in West Palm Beach, Florida for many years and had become friends. The hubs and I invited to her house for her daughters birthday and Jennifer was rattling off some of her specialties.
One of the items was a Hot Onion Cheese Dip Bread Bowl. She rattled off the ingredients and I thought, oh yuk, but nodded my head. When we arrived at the party, the following weekend, we spotted several Hot Onion Cheese Dip Bread Bowls around. Great, we were hungry, what were we going to do? I don’t generally shy away from food. Jennifer swore that it was really good, so I gave in! That was it. Seriously, one of the best things I have ever put into my mouth.
Another incredible Holiday, Party, Appetizer, something to do with leftover ham/turkey, recipe that will tickle your taste buds is my Holiday Party Ham Buns. Perfect for parties, even if it is a party of one!
For the past 10 years, when we lived in Florida, we spent most holidays at my friend Terri’s house. Her brother, John and some of the other regulars, kind of demand that we bring this Hot Onion Cheese Dip Bread Bowl. One Thanksgiving, we brought two of them and they were devoured so fast, that some of the guests had no room for dinner.
Truth be told, one year when we did Thanksgiving at our house, a friend of mine stopped by early and we talked and enjoyed this dip and it ruined my dinner. I had to make another one for when the guests arrived.
Rather than buying a Loaf of Bread at the Grocery Store, bake your own Loaf with my very easy and quick Dutch Oven Crusty Bread. You can even use Beer in place of the liquid and Yeast!
While you are chopping, shredding and preparing the Bread Bowl, make sure to leave the Cream Cheese out, so that it will soften up a bit. It doesn’t need to be out for hours, just out enough, so that you can mix it with the other ingredients.
I like to make my Country Sourdough Bread for this recipe. However, I also really like to use Pumpernickel Bread. The recipe, as presented to me, was made with Pumpernickel Bread. Cut off the top of the Bread and carefully pull out all the soft bread. It will be used for dipping, so you don’t want to make a mess of it. If you are not a bread baker, grab a Pumpernickel or a Sourdough Boule from the Bakery or grocery store.
Cheese that you have shredded yourself, taste so much better than pre-shredded. If you can, buy a block of Swiss Cheese and shred it yourself. Otherwise, just use a bag of shredded. Either way, you have got to try this recipe. I use my Food Processor and shred the whole block in a couple of seconds. A Microplane Artisan Ribbon Grater also is good for shredding cheese. Cold cheese shreds better than room temperature cheese.
This recipe works best with Swiss Cheese. I have tried Jarlsburg, which is one of my favorite types of cheese and it just did not cut it. Swiss pairs wonderfully with the other ingredients. Once your cheese is shredded, chop or thinly slice the onions. Just remember, a cup of everything, plus the cream cheese.
Add the cream cheese and a cup of everything else into a Medium Mixing Bowl. Try to keep the recipe pretty exact, as you don’t want to throw off the balance. Trust me, I’ve done that. Another thing, use full fat ingredients. Trust me, I’ve not done that and there is no contest!
It still does not look pretty, does it? Do yourself and me a favor. Don’t taste this, until it has cooked and is bubbly and stringy and gooey. In the state it is in now, it’s just not tasty.
Still looks kinda nasty, huh? Pour the Onion Cheese mixture into the Bread Bowl and pop it into the oven. Make sure to stir it well, every ten minutes. Keep it in the oven until the top begins to brown and is bubbly.
If you feel like it, warm up or slightly toast the Bread. I like it toasty, others like it soft, as is. We usually put a bowl of crackers next to the Hot Onion Cheese Dip Bread Bowl, for those who want to dip crackers. Pretzels work well too, as do veggies, but hey, it is better with a bready thing.
Oh My Gosh Guys, you are not going to believe this deliciousness. For those who to Sushi restaurants, have you ever ordered Dynamite? It’s actually quite similar, but without the shrimp and crab. Ummmm, shrimp and crab would be great added to this Dip! Maybe a Hot Onion Cheese Shrimp Dip Bread Bowl? No? Maybe in a casserole dish and with a fork!
My very favorite part of this, is to break off pieces of the Bread Bowl and eat that, as the filling has baked into it and it is oh, so good. Enjoy!
Kitchen Equipment and Essentials
- J.A. Henckels Classic 8 inch Chef’s Knife
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- 3.5 Quart Stainless Steel Mixing Bowl
- Microplane Artisan Ribbon Grater
- Cuisinart Large Food Processor – for grating cheese
- 1/2 Cookie Sheet
- Reusable Silicone Baking Mat
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Here is your handy printable recipe:
- 1 Loaf Pumpernickel Bread round
- 1 Block Philadelphia Cream Cheese room temperature
- 1 cup Swiss cheese grated
- 1 cup Yellow/Brown Onion diced
- 1 cup Mayonnaise full fat
- Cut out center of bread to make bread bowl and break the extra bread into pieces to use for dipping.
- Mix all ingredients into a large bowl and mix until completely blended.
- Pour into Bread bowl.
- Bake at 350 degrees for 40 to 45 minutes, stirring every ten minutes, until hot all the way through. Cook until hot and bubbly and the top has started to brown.
- If desired, warm the pieces bread in the oven, prior to serving.
I made this and it was phenomenal. Everyone loved it. I will make it again for sure.
Jill Selkowitz says
Thank you so much, Tonya. I am glad this recipe was well received. It’s something that when made, will ruin your appetite as you can’t stop with just one taste! Jill
What size package of cream cheese do you use? Can’t tell from the pic. This recipe looks awesome!!!
I carmelized half the onion and left half raw… also added some scallions. I used full fat cream cheese but light mayo because that’s what I had…also microwaved the dip and then added it to the bread bowl (made your yogurt whey bread).
Was a big hit!
There is a recipe on the blog for making this in a bread bowl in the oven. Glad you enjoyed the recipe. Jill
Wow, this was just fabulous! Whenever I make a recipe for the first time, I usually make it exactly as written; however, I must admit that I made a couple of additions to this. My husband loves the traditional dry onion soup/sour cream dip mix, but we add a generous spoonful of prepared horseradish and some bacon bits to the mix. So I thought I’d do the same for this recipe (added some horseradish and bacon bits) I think it made the final dish even more tasty, This recipe is a winner, and I’m looking forward to serving it to my guests in the very near future.
This recipe looks divine! Quick question though… have you tried cooking the onions first? Do you think that would affect the flavor of the dip?
That is an incredible idea and would make this dip divinely delicious. I wouldn’t caramelize completely to soft onions, as you don’t want to lose all the texture. Let me know how it comes out. I think next time I make this, I will caramelize the onions first. Great idea. Thanks!
I almost posted the same question…until I scrolled down and saw Minna’s… GMTA!