Thursday, January 27, 2011

Pumpernickel Wisconsin Cheese Bowl

Pumpernickel Wisconsin Cheese Bowl
This is Wisconsin's take on the Knorr spinach dip served in a pumpernickel bowl
Serves 15
2    8-ounce packages cream cheese, softened
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.

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