Cheesy Corn Dip Stuffed Bread Bowls
These cheesy corn dip stuffed bread bowls are a delicious and fun appetizer perfect for parties and game days. Enjoy the creamy, cheesy corn dip encased in a crispy bread bowl.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl large
- 1 serrated knife
Ingredients
Cheesy Corn Dip
- 8 oz cream cheese softened
- 1 cup shredded cheddar cheese
- 1 can 15 oz corn, drained
- 1 can 4 oz diced green chilies
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cumin
- Salt and pepper to taste
Bread Bowls
- 8 small sourdough or Italian rolls
Instructions
Preparation
- In a large mixing bowl, combine softened cream cheese, shredded cheddar cheese, drained corn, diced green chilies, garlic powder, onion powder, and cumin. Mix until well combined. Season with salt and pepper to taste.
- Using a serrated knife, cut a circle in the top of each roll and hollow out the center, leaving enough bread to support the dip.
- Spoon the cheesy corn dip into each prepared bread bowl, filling them generously.
Baking
- Place the filled bread bowls on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F for 20-25 minutes, or until the bread is toasted and the dip is bubbly.
Serving
- Allow the bread bowls to cool slightly before serving. Garnish with fresh herbs if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: For extra crunch, pre-toast the bread bowls before filling. Ingredient Substitutions: Use pepper jack for a spicy kick. How to Serve: Pair with a fresh salad or veggie platter. Storage & Freshness: Best eaten fresh, but can be stored for up to 2 days. Make-Ahead Tips: Prepare the dip ahead and store it in the fridge until ready to use.