Pumpernickel Pesto Dip Bread

Submitted by: Academy Canada Culinary Class
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Difficulty: Easy
Prep Time: Five Minutes
Total Time: 30 Minutes or Less

1 round pumpernickel loaf
5 tbsp pesto
6 tbsp sour cream
4 oz cream cheese (the tub is easier to mix)
1 tbsp lemon juice
1/2 cup Parmesan cheese, grated
Preheat oven to 350°F.
Cut the top off the loaf of bread and carve out the middle to create a bread bowl. Cut the trimmed bread into 2" pieces and set aside to toast.
Mix rest of ingredients together until they are fully combined. Fill the cavity in the bread with dip, place it on a sheet pan and bake in the oven for 20 minutes. (About 10 minutes into the bake time, lay the trimmed bread pieces on the pan to toast for the remaining 10 minutes.) Serve warm with toast points, more bread or crackers.
Yield: 6-8 servings


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