Save 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 first made these stuffed dip bowls for our family Thanksgiving after searching for something cozy that both vegetarians and cheese-lovers could enjoy. The combination of crusty bread, roasted veggies, and creamy dip soon became everyone's favorite appetizer.
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
- Prep Bread Bowls:
- Slice tops off rolls and hollow out centers, leaving about a 1/2-inch wall. Reserve tops and insides for serving or dipping. Place bowls on a baking sheet and cover loosely.
- Roast Vegetables:
- On another baking sheet, toss butternut squash, Brussels sprouts, carrots, bell pepper, and onion with olive oil, thyme, rosemary, salt, and pepper. Roast at 400°F (200°C) for 25-30 minutes, stirring halfway, until tender and caramelized.
- Make Cheese Dip:
- Melt butter in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in flour and cook another minute. Gradually whisk in milk until smooth. Simmer, stirring, until thickened (3-5 min). Reduce heat, stir in cheddar, cream cheese, and Parmesan until melted and smooth. Add paprika, salt, and pepper. Keep warm.
- Assemble Bowls:
- Fill each bread bowl with roasted vegetables, then top with warm cheese dip.
- Garnish & Serve:
- Sprinkle with chives and pumpkin seeds. Serve immediately with reserved bread pieces for dipping.
Save My kids love helping hollow out the bread and arranging the colorful roasted veggies. It's become a fun new tradition each Thanksgiving to build these bowls together before the meal.
Required Tools
Baking sheets, saucepan, whisk, sharp knife, spoon
Allergen Information
Contains wheat, milk, and possible seeds. Always check store-bought bread and cheese labels for hidden ingredients if allergies are a concern.
Nutritional Information
Per serving: 410 calories, 19 g total fat, 46 g carbohydrates, 15 g protein.
Save Serve these veggie stuffed dip bowls warm with extra bread for dipping. Their festive look makes them the highlight of your holiday appetizer platter.
Recipe Questions & Answers
- → Can I prepare the bread bowls ahead?
Yes, hollow out the bread rolls ahead and store them covered to prevent drying until ready to fill.
- → Are there other vegetables I can use?
Absolutely! Try roasted sweet potatoes, mushrooms, or even parsnips for added flavors.
- → What cheeses work best in the dip?
Sharp cheddar, cream cheese, and Parmesan melt smoothly and add rich flavor, but Gruyère is another tasty option.
- → How can I make this gluten-free?
Use gluten-free bread rolls and substitute gluten-free flour for thickening the cheese dip.
- → How should leftovers be stored?
Keep any extra vegetable-cheese filling refrigerated in an airtight container; reheat gently before use.
- → Can I add a spicy twist?
Yes, mix a pinch of cayenne pepper into the cheese dip for heat, or top with sliced jalapeños.