Save to Pinterest A festive, comforting dish featuring hollowed bread bowls filled with a medley of roasted autumn vegetables and creamy cheese dip—perfect for sharing at your holiday table.
I made these veggie stuffed dip bowls for the first time last Thanksgiving, and they quickly became a holiday favorite with our family. Their warm, savory flavors and fun presentation make them ideal for a festive table.
Ingredients
- Bread Bowls: 6 small round sourdough rolls (or similar crusty rolls)
- Roasted Vegetables: 1 cup butternut squash, peeled and diced, 1 cup Brussels sprouts, halved, 1 cup baby carrots, chopped, 1 red bell pepper, diced, 1 small red onion, sliced, 2 tbsp olive oil, 1 tsp dried thyme, 1 tsp dried rosemary, Salt and pepper, to taste
- Cheese Dip: 1 tbsp unsalted butter, 2 cloves garlic, minced, 2 tbsp all-purpose flour, 1 cup whole milk, 1 cup sharp cheddar cheese, shredded, 1/2 cup cream cheese, softened, 1/4 cup grated Parmesan cheese, 1/4 tsp smoked paprika, Salt and pepper, to taste
- Garnish: 2 tbsp fresh chives, finely chopped, 2 tbsp toasted pumpkin seeds (pepitas)
Instructions
- Preheat Oven:
- Preheat oven to 400°F (200°C).
- Prepare Bread Bowls:
- Slice the tops off the rolls and hollow out the centers, leaving about a 1/2-inch wall. Reserve the tops and insides for serving or dipping. Place bread bowls on a baking sheet and cover loosely.
- Roast Vegetables:
- On a separate baking sheet, toss butternut squash, Brussels sprouts, carrots, bell pepper, and red onion with olive oil, thyme, rosemary, salt, and pepper. Roast for 25 to 30 minutes, stirring halfway, until vegetables are tender and caramelized.
- Prepare Cheese Dip:
- In a saucepan over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Stir in flour and cook for another minute.
- Simmer Dip:
- Gradually whisk in milk until smooth. Bring to a gentle simmer, stirring constantly, until thickened (about 3 to 5 minutes).
- Add Cheeses:
- Reduce heat to low and stir in cheddar, cream cheese, and Parmesan until fully melted and smooth. Add smoked paprika, salt, and pepper to taste. Keep warm.
- Stuff Bowls:
- Fill each bread bowl with a layer of roasted vegetables, then top generously with warm cheese dip.
- Garnish & Serve:
- Garnish with chives and pumpkin seeds. Serve immediately with reserved bread pieces for dipping.
Save to Pinterest My kids love helping to hollow out the bread bowls, and everyone enjoys customizing their portion with their favorite vegetables and lots of cheese dip. It is a fun, interactive way for the family to share a meal.
Required Tools
Baking sheets, saucepan, whisk, sharp knife, and spoon are needed for prepping and serving these dip bowls.
Allergen Information
Contains wheat and milk. If using store-bought bread or cheese, check ingredient labels for any allergens that may be present.
Nutritional Information (per serving)
Calories: 410, Total Fat: 19 g, Carbohydrates: 46 g, Protein: 15 g
Save to Pinterest Serve these bowls straight from the oven once stuffed and garnished, and watch them disappear from your holiday table in minutes. The creamy dip and roasted vegetables create a crowd-pleasing bite.
Recipe FAQs
- → Can I use different vegetables in the bowls?
Yes, roasted mushrooms, sweet potatoes, or other seasonal produce work well. Adjust roasting times as needed.
- → What kind of bread works best for the bowls?
Choose sturdy, small sourdough or other crusty rolls to hold fillings without getting soggy.
- → Is the cheese sauce easy to make ahead?
You can prepare the dip ahead and gently reheat before serving to maintain creamy texture.
- → How do I make this gluten-free?
Use gluten-free bread rolls and substitute gluten-free flour for thickening the cheese dip.
- → What garnishes complement these bowls?
Fresh chives and toasted pumpkin seeds add color, flavor, and crunch to the finished dish.
- → Can I prepare the bread bowls in advance?
You can hollow the bread bowls a few hours ahead; keep covered until ready to fill and serve.