Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (3 oz) pkg cream cheese, at room temperature | ||
| ¾ c. Hy-Vee sour cream | ||
| ½ c. Hy-Vee mayonnaise | ||
| 1 (1 oz) envelope Knorr onion soup & dip mix | ||
| 1 c. Hy-Vee shredded Italian cheese blend | ||
| 1 (18 oz) round loaf pumpernickel bread | ||
| Assorted dippers |
Directions
- Beat together cream cheese, sour cream and mayonnaise. Mix in onion mix and cheese.
- Cut off the top quarter of the loaf of bread and reserve. Hollow out the loaf, reserving bread for dipping. Spoon dip into bread and return the lid to the top of the loaf. Wrap tightly in aluminum foil and place on a baking sheet.
- Bake at 350 degrees for 1 hour or until dip is heated through and cheese is melted.
- If desired, serve dip with bread chunks and assorted dippers.
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 40mg
- Sodium: 870mg
- Total Carbohydrates: 6g
- Protein: 5g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 0%
0%
Iron 0%
0%
Calcium 15%
Recipe Source:
Hy-Vee Seasons Holiday 2008.