Author Notes
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
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Ingredients
- For the dip:
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1/2 cup
drained canned or jarred artichoke hearts
-
1 1/2 cups
de-stemmed and finely chopped kale
-
1 tablespoon
minced garlic
-
3/4 cup
shredded mozzarella cheese
-
3/4 cup
milk
-
1/2 cup
grated Grana Padano cheese
-
4 ounces
cream cheese, room temperature
-
4 dashes
Worcestershire sauce
-
1/4 teaspoon
cayenne pepper
-
1/4 teaspoon
salt
- For the bread bowl
-
1
round loaf of bread
-
1
round bun
-
2
chocolate chips or dried cranberries
-
1
soft candy or 1/8 inch thick slice of carrot
Directions
-
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.
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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.
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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.
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Using another toothpick or two, afix the bun to back of bread bowl.
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Pour dip into bread bowl and serve with cut up pieces of bread, crackers or carrots to dip.
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