Kraut and Dill Pickle Dip in a Bread Bowl
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
1 small or medium round bread loaf (such as a Boule)
8 oz. cream cheese, softened to room temperature
8 oz. sour cream
1 ¼ cup finely chopped dill pickles
¼ cup finely chopped sweet onion
1 14 oz. can Frank’s Kraut, drained and excess liquid squeezed out
3 tbsp. dill pickle juice
1 ½ tbsp. dried dill weed
¼ tsp. garlic powder
½ tsp. salt, or to taste
½ tsp. black pepper, or to taste
Optional for serving:
Pita chips
Potato chips
Pretzels
Crackers
Assorted fresh vegetables
Instructions
- Slice off the top of the bread loaf and pull out the soft interior, leaving a sturdy bread bowl. Reserve the chunks of soft bread for serving alongside the dip. Set aside.
- In a large mixing bowl, add the cream cheese, sour cream, chopped pickles and sweet onion, Frank’s Kraut, dill pickle juice, dried dill weed, garlic powder, and salt and pepper. Mix well using a wooden spoon or sturdy spatula.
- Spoon the dip into the bread bowl and serve alongside your favorite crackers and fresh vegetables.
