| |
|
  |
| Rip 'n Dip Ranch Bread Bowl |
| Ingredients |
1 loaf hearty round bread, unsliced
1 package (8 ounces) cream cheese, softened
1 cup Hidden Valley® The Original Ranch® dressing
1 cup shredded Mozzarella or pizza blend cheese
1/2 cup chopped orange bell pepper
1 can (2.25 ounces) sliced black olives, drained
1/4 cup chopped fresh basil
assorted fresh vegetables |
| Preparation |
Prep Time: 15 min.
Bake Time: 10 min.
Preheat oven to 375°F.
Hollow loaf, leaving bottom 1-inch thick. Cut 1-inch cubes from the hollowed out inside bread; set aside.
Place loaf on a baking sheet. Bake 8 to 10 minutes or until lightly toasted. Remove from oven. Cool on wire rack until ready to use.
Combine cream cheese, Ranch and cheese in medium bowl. Heat in microwave on high for 1 minute, stirring halfway through. Remove and stir until cheese is completely melted. Mix in remaining ingredients. Heat 1 minute or until heated through.
Place dip in toasted bread. Serve with reserved bread cubes and fresh vegetables for dipping.
Serves: 4
|
|
|
|
|
