This cute little bread bowl is perfect for dipping (use tricolor baby carrots for a real kid-friendly, healthy treat!) for Easter brunch or dinner. —Gather with Grana
1 bread bowl
For the dip:
drained canned or jarred artichoke hearts
1 1/2 cups
de-stemmed and finely chopped kale
shredded mozzarella cheese
grated Grana Padano cheese
cream cheese, room temperature
For the bread bowl
round loaf of bread
chocolate chips or dried cranberries
soft candy or 1/8 inch thick slice of carrot
In This Recipe
To make the dip, heat kale, artichoke hearts and garlic over low heat until wilty and aromatic. Whisk in remainder of ingredients and cook until cheeses melt and dip is smooth.
To assemble bread bowl, cut top (about 1/8-1/4 of loaf) and scoop out insides, leaving about an inch all the way around the edge of loaf.
Cut bottom off of roll/bun. Cut two eye holes into the bun, a little smaller than the chocolate chips (or press the cranberries onto the tips of 2 whole cloves) and press into bun. Do the same with nose piece and press candy or carrot into place.
From the bottom of bun, cut out two ears and push a toothpick halfway through the back of ears until they can stand up straight. Insert the end of toothpicks into the top of the bun to place ears.
Using another toothpick or two, afix the bun to back of bread bowl.
Pour dip into bread bowl and serve with cut up pieces of bread, crackers or carrots to dip.