Creamy Ranch and Cheese Bread Bowl Dip — A no-bake, easy dip that’s packed with bold flavor! A perfect party dip and you get to eat the bowl!
Cream Cheese Ranch Dip in a Bread Bowl!
I love dips and this cream cheese ranch dip hits all the elements. Fast, easy, no-bake, creamy, cheesy, and loaded with ranch flavor.
It’s the type of dip you just want to babysit with a fistful of chips so you can keep on dipping. One after the next.
And after your chips run low, you can move on to nibbling the bread bowl. Don’t waste perfectly good carbs.
The ranch flavor is bold and intense, and my daughter told me this was one of my best dips ever.
We went to town on it, switching between potato chips, bread, and sweet potato chips. It’s a perfect backyard bbq, pool party, or game day dip. I’m thinking Memorial Day weekend.
Just make sure you have plenty of nice cold beverages to wash it down with.
What’s in This Bread Bowl Dip?
To make the bread bowl cheese dip, you’ll need:
- Cream cheese
- Sour cream
- Shredded cheese
- Ranch dip seasoning packet
- Round loaf of bread
How to Make Bread Bowl Dip
To make the dip, simply stir together cream cheese, sour cream, shredded cheese, and a packet of ranch dip seasoning mix.
I used McCormick, but you can use a store brand or stir together onion powder, garlic powder, salt and pepper, to taste. But for about a dollar, I went with the mindless ease of a packet.
You can use lite or lower fat versions of both the cream cheese and sour cream, or traditional versions. I used a blend of white cheddar, Pepper Jack, and mozzarella cheese. Use what you have and enjoy.
How to Make a Bread Bowl
Once you’ve made the sour cream ranch dip, you need to prepare the bread bowl itself. To make a bread bowl, slice off the top of the bread loaf in a circle, about 1-inch from the edge.
Go down deep enough with a serrated knife to hollow out and remove the interior section of the bread. If necessary, use your fingers to remove interior section of bread; save for dipping, if desired.
Can I Make the Dip in Advance?
Yes! Even though it takes just minutes to stir the ingredients together, you can make the dip a few days in advance and keep it airtight in the fridge until you’re ready to transfer it into the bread bowl for serving. If you’re having a party, it’s one less thing to do the day of, and it gives the flavors time to marry. A win-win.
What Type of Bread Should I Use?
This bread bowl dip can be made with any type of bread, so long as the loaf is tall and round. I prefer using spongy white breads for this bread bowl cheese dip, but use your favorite. Something like a sourdough bread would be perfect here!
Tips for Making Bread Bowl Cheese Dip
You’re welcome to use lite cream cheese and sour cream. Just make sure to buy brick-style cream cheese otherwise your dip will be runny.
Use any type of cheese you’d like in this dip. Pretty much any cheese pairs well with ranch!
Lastly, note that this recipe calls for a packet of ranch seasoning mix and not the pre-made dressing in a bottle.
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- 8 ounces cream cheese, very soft (lite is okay)
- 8 ounces sour cream (lite is okay)
- about 1 1/2 cups shredded cheese, measured loosely piled (American, Colby, pepper Jack, Monterey Jack, cheddar, mozzarella, or your favorite)
- 1-ounce packet ranch dip seasoning mix (I used McCormick
- one 6 to 8-inch round loaf of bread
- In a large mixing bowl, combine all ingredients (except bread) and stir until combined. The softer the cream cheese is, the easier stirring is; set aside.
- With a serrated knife, slice off the top of bread in a circle, about 1-inch from the edge. Go down deep enough with knife to hollow out and remove interior section of the bread. If necessary, use your fingers to remove interior section of bread; save for dipping if desired.
- Transfer dip into bread bowl and serve immediately with chips, crackers, veggies, etc.
Make ahead: Dip can be made up to 3 days in advance and kept airtight in the refrigerator. Do not place dip into bread bowl until ready to serve because the bread will get soggy.
Storage: Dip will keep airtight in the refrigerator for about 5 to 7 days.
Amount Per Serving: Calories: 1014Total Fat: 54gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 135mgSodium: 1555mgCarbohydrates: 101gFiber: 5gSugar: 15gProtein: 31g
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