Creamy Onion Dip Bread Bowls with Carrots & Bell Pepper

Creamy Onion Dip Bread Bowls

with Carrots & Bell Pepper

35 MIN
$26.99 4-6 Servings
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From the Test Kitchen

The ultimate sweater-weather treat, this delicious recipe combines two of our favorite things: creamy onion dip and hearty bread bowls! You'll scoop out and fill challah buns with the rich, aromatic dip, then bake it all in the oven until bubbly and golden brown. For dipping, you'll cut some slices of fresh carrots and bell pepper, plus the tops of the buns that get toasted as well.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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Nutrition Label
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fresh
ingredients
Creamy Onion Dip Bread Bowls with Carrots & Bell Pepper
Title
  • 4 Challah Buns
  • 2 Yellow Onions
  • ⅔ cup Béchamel Sauce
  • 2 oz Grand Cru® Cheese
  • ¼ cup Sour Cream
  • 1 Bell Pepper
  • ¾ lb Carrots
  • 4 oz Fresh Mozzarella Cheese
  • 2 cloves Garlic
  • 1 bunch Thyme
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Mascarpone Cheese
  • ¼ cup Grated Parmesan Cheese
  • 1½ Tbsps Mushroom Duxelles
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onions. Peel and roughly chop 2 cloves of garlic. Grate grand cru on the large side of a box grater. Tear the mozzarella into small pieces. Peel the carrots; halve crosswise, then quarter lengthwise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut lengthwise into 1-inch strips. Pick the thyme leaves off the stems.

Prepare & toast the bread bowls
2 Prepare & toast the bread bowls
Cut out a circle, 2-inches wide in diameter, from the top of each bun, keeping the rest of the bun intact. Using your hands, gently scoop out the insides to create a bread bowl. Cut the top rounds lengthwise into 1-inch strips. Line a sheet pan with foil. Place the bread bowls on one side of the foil. Place the bread strips on the other side of the foil; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Toast in the oven 2 to 3 minutes, or until lightly toasted. Leaving the oven on, remove from the oven.
Make the dip
3 Make the dip

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onions. Cook, stirring frequently, 4 to 5 minutes, or until softened. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the mushroom duxelles, thyme leaves, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined. Reduce the heat to low. Add the béchamel, grated grand cru, and mozzarella pieces. Cook, stirring frequently, 1 to 2 minutes, or until melted and combined. Turn off the heat; stir in the mascarpone and sour cream until combined. Taste, then season with salt and pepper if desired.

Finish the bread bowls & serve your dish
4 Finish the bread bowls & serve your dish
Evenly divide the dip among the bread bowls, then sprinkle each with the parmesan. Bake 3 to 5 minutes, or until lightly browned. If desired, turn your oven to the broil function; broil 1 to 3 minutes, or until the top is golden brown (watching carefully so it doesn’t burn). Remove from the oven. Let stand at least 2 minutes before serving. Serve the finished bread bowls with the toasted bread strips, carrot sticks, and pepper strips on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onions. Peel and roughly chop 2 cloves of garlic. Grate grand cru on the large side of a box grater. Tear the mozzarella into small pieces. Peel the carrots; halve crosswise, then quarter lengthwise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut lengthwise into 1-inch strips. Pick the thyme leaves off the stems.

2 Prepare & toast the bread bowls
Cut out a circle, 2-inches wide in diameter, from the top of each bun, keeping the rest of the bun intact. Using your hands, gently scoop out the insides to create a bread bowl. Cut the top rounds lengthwise into 1-inch strips. Line a sheet pan with foil. Place the bread bowls on one side of the foil. Place the bread strips on the other side of the foil; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Toast in the oven 2 to 3 minutes, or until lightly toasted. Leaving the oven on, remove from the oven.
Prepare & toast the bread bowls
Make the dip
3 Make the dip

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onions. Cook, stirring frequently, 4 to 5 minutes, or until softened. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the mushroom duxelles, thyme leaves, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined. Reduce the heat to low. Add the béchamel, grated grand cru, and mozzarella pieces. Cook, stirring frequently, 1 to 2 minutes, or until melted and combined. Turn off the heat; stir in the mascarpone and sour cream until combined. Taste, then season with salt and pepper if desired.

4 Finish the bread bowls & serve your dish
Evenly divide the dip among the bread bowls, then sprinkle each with the parmesan. Bake 3 to 5 minutes, or until lightly browned. If desired, turn your oven to the broil function; broil 1 to 3 minutes, or until the top is golden brown (watching carefully so it doesn’t burn). Remove from the oven. Let stand at least 2 minutes before serving. Serve the finished bread bowls with the toasted bread strips, carrot sticks, and pepper strips on the side. Enjoy!

Finish the bread bowls & serve your dish
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