Hot Italian Bread Dippampered Chef Recipes

HOT ITALIAN BREAD DIP(PAMPERED CHEF)

Steps:

• Mix all ingredients, except the bread slices, together in a bowl.
• Generously grease shallow casserole dish with olive oil and place mayonnaise mixture inches.
• Bake at 350*F. for 30-35 minutes, until the dip is hot and bubbly.
• Serve with bread slices and enjoy!

HOT PIZZA DIP

Steps:

• Preheat oven to 350 degrees.
• You will only need a small baking dish (less than 8x8 square) if you do not double this recipe.
• If the recipe is doubled, an 8x8 dish or 9x9 will work just fine.
• I use the Small Oval Baker from Pampered Chef, as this recipe was made for that particular pan, but any pan can be used.
• To soften cream cheese, place in microwave safe dish and heat for 45 seconds.
• Check and heat again if it is not soft enough to mix.
• In a small bowl combine the italian seasoning and cream cheese and spead onto the bottom of baking dish.
• In a small bowl, combine the parmesan cheese and the mozarella.
• Sprinkle half of the parmesan cheese mixture over the cream cheese.
• Top with the pizza sauce making sure that you spread it evenly over the cheese layers.
• Sprinkle the rest of the parmesan cheese mixture over the pizza sauce.
• Bake for 15-20 minutes or until top is bubbly-top with green onions.
• Serve with Toasted Baguette Slices-recipe can be found in this database.

ITALIAN BREAD DIP

Steps:

• Pour Olive Oil onto salad sized plate.
• Place pressed garlic all around the edges of the plate to form a ring of garlic.
• Drizzle balsamic vinegar over garlic& olive oil.
• Sprinkle parmesan cheese, oregano,& black pepper over entire plate.
• Dip Italian Bread or French Baguette until your garlic loving heart contents.

ITALIAN BREAD DIP

Steps:

• Combine all the ingredients in a deep plate and serve with fresh bread.

BREAD BOWL ARTICHOKE DIP - PAMPERED CHEF

Steps:

• Preheat oven to 450°F Using Color Coated Bread Knife, slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 4½-inch-wide and 2-inch-deep well for dip. Slice center of first and entire second bread round into 1-in. cubes. Place bread bowl on center of Large Round Stone with Handles. Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer.
• In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Add milk to cream cheese; whisk until smooth.
• Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix 'N Scraper®.
• Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp juice. Stir juice and sour cream into hot artichoke mixture; pour into bread bowl.
• If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.