Pumpernickel Wisconsin Cheese Bowl
This is Wisconsin's take on the Knorr spinach dip served in a pumpernickel bowl
1 3-ounce package cream cheese, softened
1 1/2 cups (6 ounces) shredded Wisconsin Cheddar cheese
5 tablespoons butter, softened
2 tablespoons minced onion
2 teaspoons Dijon mustard
1 loaf (14 inches) or 3 loaves (4 inches round each) pumpernickel
COMBINE cheeses, butter, onion and mustard until well blended. Cover and refrigerate overnight.
CUT a slice from the top of loaf; hollow out center, forming a bowl. Cut the center pieces into cubes; toast at 375° F for 10 minutes.
FILL the pumpernickel bowl(s) with the cheese dip mixture. Serve with pumpernickel bread cubes, crackers and fresh vegetables.