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Easy Fall Veggie Dip in a Sourdough Bread Bowl

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A warm, creamy, and slightly smoky dip loaded with roasted sweet potatoes and Brussels sprouts, served in a crusty sourdough bread bowl. Perfect for fall gatherings and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1 medium sweet potato, peeled and diced into ½-inch cubes
  • 1 cup Brussels sprouts, trimmed and halved
  • 1 medium red onion, diced
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 ounces cream cheese, softened
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 cup shredded sharp cheddar cheese
  • ½ cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and pepper to taste
  • 1 large round sourdough bread loaf (8–9 inches wide)
  • 2 tablespoons melted butter
  • 1 clove garlic, minced (for butter)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, toss the diced sweet potato, halved Brussels sprouts, and diced red onion with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and edges are browned.
  3. While vegetables roast, in a medium mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Beat until smooth and creamy.
  4. Add shredded cheddar, mozzarella, minced garlic, smoked paprika, dried thyme, nutmeg, and cayenne (if using). Mix until well incorporated. Season with salt and pepper to taste.
  5. Reduce oven temperature to 350°F (175°C). Using a serrated knife, cut a circle out of the top of the sourdough loaf, about 2 inches from the edge. Remove the top and set aside. Gently pull out soft bread from inside, leaving a 1-inch thick wall. Save pulled-out bread for toasting.
  6. Fold the roasted vegetables into the cream cheese mixture until well coated.
  7. Spoon the dip mixture into the hollowed-out bread bowl. Place on a baking sheet. In a small bowl, mix melted butter with minced garlic and brush over the outside of the bread bowl and the cut top.
  8. Bake for 20-25 minutes, until hot and bubbly. If top browns too quickly, tent with aluminum foil.
  9. Let rest for 5-10 minutes before serving. Place on a platter with reserved toasted bread pieces, crackers, and fresh veggie sticks.

Notes

Roast vegetables until caramelized for best flavor. Do not overmix the dip base. Hollow out bread bowl carefully, leaving 1-inch thick walls. Watch bread bowl while baking and tent with foil if browning too quickly. Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: fall veggie dip, sourdough bread bowl, roasted vegetables, appetizer, fall recipe, vegetarian dip

Find it online: https://zorbmeal.com/easy-fall-veggie-dip-in-a-sourdough-bread-bowl/