- 1/3 cup mayonnaise
- 1 (8 ounce) package cream cheese, room temperature
- 2 cups shredded Swiss cheese
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 cup chopped slivered almonds
- 1 (1 pound) loaf round pumpernikel rye bread
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium casserole dish, or oven-safe bowl, stir together the mayonnaise, cream cheese, Swiss cheese, onion powder, garlic powder and almonds.
- Bake for 10 minutes in the preheated oven, or until well melted but not browned. While the spread is in the oven, cut a large circle in the top of the pumpernickel loaf, and remove the insides, leaving a 1 inch cushion of bread lining the edges. Cut the pieces of bread from the inside into cubes to use for dipping.
- When the dip is melted, pour into the bread bowl, and serve. If not serving immediately, you may heat it again in the microwave for a minute or two.
03/29/2018
recipepes.com
Mama Yev's Bread dip, recipe
PT15M
PT1H
5
455 calories
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