Food & Recipes
Beet Dip Bread Bowl
Ingredients:
- 14 oz. can of baby beets, drained
- 14 oz. can of cannellini beans, drained, rinsed
- 9 oz. cream cheese, chopped
- 1/2 cup sour cream
- 2 cloves of garlic, quartered, plus extra 2 garlic cloves, crushed
- 1/2 tsp. cayenne pepper
- 1/2 tsp. caraway seeds
- 1 tsp. sweet paprika
- 1 circular bread loaf
- 1 Tbsp. olive oil
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Instructions:
- Preheat oven to 390°F.
- Place beets, beans, cream cheese, cream, garlic, pepper, seeds, and half the paprika into a food processor or blender. Process until smooth.
- Slice the top from the bread. Scoop out bread, leaving a half-inch border. Reserve bread.
- In a bowl, combine oil, extra garlic, and remaining paprika. Break the reserved bread into rough pieces, add to bowl, and toss well. Place on a large baking tray with the circular bread loaf.
- Bake for five to ten minutes until golden brown. Remove bread. Spoon dip into hollow bread loaf.
- Return bread loaf to oven for a further eight to ten minutes until dip has warmed through. Serve with bread crisps.
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This post was written by Food to Love editors. For more, check out our sister site, Food to Love.
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