Photo of Bread bowl dip by WW

Bread bowl dip

Total Time
20 min
20 min
0 min
Wow your guests with this fun presentation: Use a scooped-out bread loaf for a serving bowl and surround it with cut raw veggies for dipping. Simply cut a circular opening on the top of the loaf of bread, using a serrated knife. Remove the top and pull out the soft bread from the inside. Cut the top and the inside of the bread that you've removed into bite-size cubes to serve with the dip if you wish. You can also leave the bread cubes on baking sheet at room temperature overnight to dry out. Then process the cubes in a food processor fitted with the metal blade so that you have bread crumbs for a future recipe. Store the crumbs in a sealed freezer bag in your freezer.


Vegetable soup mix

1 packet(s), (1 2/3 oz)

Fat free sour cream

16 oz

Fat free mayonnaise

½ cup(s)

Fresh lemon juice

½ tsp

Chopped frozen spinach

10 oz, thawed and squeezed dry


¼ cup(s), finely grated

Canned water chestnuts

8 oz, drained and chopped

Pumpernickel bread

1 loaf/loaves, round


  1. In a medium bowl, combine soup mix, sour cream, mayonnaise and lemon juice.
  2. Stir in spinach, carrots and water chestnuts; chill.
  3. To serve, hollow out a the loaf of bread, by cutting a circle in the center of it. Cut up remaining bread into 1-inch cubes. Fill with dip. Yields about 1/4 cup of dip and 2 bread cubes per serving.