Mama Yev's Bread dip9 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 20 min
“An ooey gooey Swiss and cream cheese bread dip that pleases every time. This is a favorite of mine since I was young.” - by KAPPHARMD
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 429 cal
- 28 g
- 30.2 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"Delicious! Cheesy and creamy. I warmed the pumpernickel bread in the oven 5 minutes before I took the dip out of the oven so that it was toasy and crunchy...." See more"
"This dip was really good. However, I tried it with different cheeses different nights (mozzarella, cheddar, and swiss) and couldn't really tell a difference in taste...." See more"
Cat Lady Cyndi
"This is a delicious dip! We really enjoyed this one. It doesn't have tons of flavors going on, you really get to appreciate the swiss cheese, it's great. The texture is so creamy and velvety. I baked ..." See morethis as directed, but transferred to my bread bowl and broiled for 5 minutes on a cookie sheet. The bread came out toasty as well. I will make this again, thanks for sharing :)"
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