Ashmont's Loaf bread dip! (pron)

Ashmont · Dec 22, 2009

I used 16oz instead of 32oz whipped cream cheese (my bad) It still was awesome... I am sure adding Brethren signature ingrediants will only make it better. (Bacon, Pulled pork. brisket pieces, ABT's ect) Just use this as the base.

[FONT=&quot]Ingredients:
- loaf of bread from Bread Co- Sourdough or French- UNSLICED (I have never found a big enough round bread at the grocery store and the bread at Bread Co is SO good!)
-12 oz shredded Swiss cheese
-32 oz of WHIPPED cream cheese
-1 cup parmesan
-1 cup real mayonnaise

Hollow out the loaf of bread and cut into cubes. Mix everything else together, dump it in the bread, and bake at 375 for 50 minutes![/FONT]

BlkJeep · Dec 22, 2009

That's a crowd pleaser for sure!

Cast Iron Chef · Dec 22, 2009

Sour dough bread and swiss cheese sounds really goood. Looks great.

roxikitties7 · Dec 22, 2009

gnna try that.... thanks

Ashmont · Dec 22, 2009

Cast Iron Cheif said:
Sour dough bread and swiss cheese sounds really goood. Looks great.

Yes it is best on sour dough but that is French because they were out of sourdough at Bread Bo last night. :sad:

Divemaster · Dec 22, 2009

Daymn Marty, that looks great!! You taking lessons from Atombomb????

bbq ron · Dec 22, 2009

should have called me Marty, i would have come over and took some off your hands. look good

Ashmont · Dec 22, 2009

bbq ron said:
should have called me Marty, i would have come over and took some off your hands. look good

What was real nice was I got up at 5:30 preheated the oven 10 mins tops putting it together. Then jumped in the and got ready for work and still had to wait 15 mins for it to finish cooking. I think that only half the bread container is left. When the bread ran out they started eating the bowl. lolol

landarc · Dec 22, 2009

That looks tasty, the bread bowl is the best part.

Porky · Dec 22, 2009

Looks absolutely delish, I can feel my arteries clogging just thinking about eating it!!!

BobBrisket · Dec 22, 2009

I'd prefer to use Angus beef chunks as a dipping instrument. But that's just me. Looking good Marty.

Paulmark · Dec 22, 2009

Yum! thank you

NorthwestBBQ · Dec 22, 2009

That is awesome!

Ashmont · Dec 22, 2009

BobBrisket said:
I'd prefer to use Angus beef chunks as a dipping instrument. But that's just me. Looking good Marty.

That's a great idea! I will have to try that soon...

kyle corn · Dec 22, 2009

Is the mayo just there to help soften things up and make it creamy for a dip or is can you actually taste it? I'm pretty anti-mayo IF you can taste it, but if you can't taste it this sounds like a winner! Could the mayo be replaced with sour cream or something?

It does look delicious! I'll have to add some jalapenos in there, though!

Ashmont · Dec 22, 2009

I did not notice any mayo taste and asked my coworkers and none of them either. My suggestion is since you know its in the recipe your more likely to pick up the taste. Make it for a party and I am sure it will be a hit. Then taste it if you dont like it then dont make it for yourself.

Bogus Chezz Hawg · Dec 22, 2009

Nothing like a good pool of cheese!

kyle corn · Dec 22, 2009

Ashmont said:
I did not notice any mayo taste and asked my coworkers and none of them either. My suggestion is since you know its in the recipe your more likely to pick up the taste. Make it for a party and I am sure it will be a hit. Then taste it if you dont like it then dont make it for yourself.

Sounds good enough for me! I use may in plenty of things, but only when I need the consistency, never for flavor. As long as you can't taste it I'm good. I think I'm going to make it Christmas Eve. Thanks for the recipe and pics! :-D

Ashmont's Loaf bread dip! (pron)

Ashmont

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somebody shut me the fark up.

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