herbed cheese dip country bread

HERBED CHEESE DIP WITH TOM’S COUNTRY HEARTH BREAD

Great for game day, this rich and creamy dip pairs perfectly with a cool and crisp crudité.

Prep Time: 15 Min.
Cook Time: 20 Min.
Yield: 10 to 12 servings

Ingredients

  • 1 lb. loaf unsliced Country Hearth Bread
  • 3/4 lb. Goat Cheese, or other mild white cheese, room temperature.
  • 8 oz. Cream Cheese, room temperature
  • 1 cup Scallions, minced
  • 1 tsp. Cayenne Pepper
  • 1/2 cup Sour Cream
  • Salt & Pepper, to taste
  • 2 cups Broccoli Florets
  • 2 cups Cauliflower Florets
  • 4 Plum Tomatoes, quartered
  • 2 cups Endive Leaves, about 2 heads
  • 1 small head Radicchio, or other lettuce, leaves separated

Directions

  1. Preheat the oven to 350°.
  2. Cut a 5-inch square in the top of the bread. Remove some of the insides to form a cavity in the bread. Reserve the square of crust to decorate the loaf when serving.
  3. In the bowl of an electric mixer or food processor, place the goat cheese, cream cheese, scallions, and cayenne. Blend this mixture until it is uniform and creamy. Stir in the sour cream and adjust the seasonings to taste with salt and pepper.
  4. Spoon the cheese mixture into the cavity in the bread. Place the bread in the oven and bake for 10 to 15 minutes, until the cheese is warm and the bread is crusty.
  5. While the bread is baking, arrange the vegetables around the edge of a large decorative serving tray or platter. Arrange the tomatoes and endive leaves around and on top of the radicchio, and the broccoli next to the cauliflower.
  6. When the bread is heated place it in the center of the tray and serve immediately. Lean the reserved lid against the loaf as decoration.
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