I made this for my blog one weekend and it was so good that the following weekend I immediately made it again for a friend’s birthday party. Short story: it was such a hit that people were scraping the bottom of this bread bowl for the last bit of this dip!
The star of this recipe is starting off with Dean’s French Onion Dip as the base and just adding in caramelized onions and mozzarella cheese! The best part of serving it in a bread bowl is you can use the inside as dipping pieces.
- 1 large white onion
- 1 tablespoon unsalted butter
- Pinch of salt
Dip and Bread Bowl
- 1 circular loaf of bread unsliced
- 1 cup Dean’s French Onion Dip
- 1 cup shredded mozzarella plus more for topping
Preheat oven to 350 degrees.
Add butter to a saucepan on medium heat. Once sizzling, add onions and stir until well coated. Season with a pinch of kosher salt.
Lower the heat to low and stir every few minutes for 20 minutes. Cook for another 10 minutes, stirring more often until dark brown.
Dip and Bread Bowl
In a small bowl, combine Dean's French Onion Dip, mozzarella cheese and caramelized onions.
Using a sharp bread knife, cut a circle about 6 inches in diameter. Fill the hole with your dip mixture. Top the dip with extra mozzarella cheese.
You can use the bread you cut out and cut them into 1-inch cubes and lightly drizzle them with olive oil. Place the bread bowl and bread cubes on a baking sheet. Bake for 15 minutes and remove the cubes and set aside.
Continue baking the bread bowl for another 10 minutes or until cheese is fully melted and lightly brown on the top (you can turn your broiler on for about 1-2 minutes to get that browning).
You can absolutely double or triple this recipe to serve a larger number of guests. Just cut a larger hole (wider and/or deeper) into your bread bowl to make more room for the dip!
Where can you get Dean’s Ranch Dip near you? Check out their store locater:
Dean’s Dip gave me product to try for the purpose of this post.