Save A festive, comforting dish featuring hollowed bread bowls filled with a medley of roasted autumn vegetables and creamy cheese dip, perfect for sharing at your holiday table.
One Thanksgiving, I made these veggie stuffed dip bowls for my siblings and we all gathered around to dip crunchy bread into flavorful cheese, appreciating the roasted veggies. It quickly became a family tradition we look forward to every year.
Ingredients
- Bread Bowls: 6 small round sourdough rolls (or similar crusty rolls)
- Roasted Vegetables: 1 cup butternut squash, peeled and diced, 1 cup Brussels sprouts, halved, 1 cup baby carrots, chopped, 1 red bell pepper, diced, 1 small red onion, sliced, 2 tbsp olive oil, 1 tsp dried thyme, 1 tsp dried rosemary, salt and pepper to taste
- Cheese Dip: 1 tbsp unsalted butter, 2 cloves garlic, minced, 2 tbsp all-purpose flour, 1 cup whole milk, 1 cup sharp cheddar cheese, shredded, 1/2 cup cream cheese, softened, 1/4 cup grated Parmesan cheese, 1/4 tsp smoked paprika, salt and pepper to taste
- Garnish: 2 tbsp fresh chives, finely chopped, 2 tbsp toasted pumpkin seeds (pepitas)
Instructions
- Preheat:
- Preheat oven to 400°F (200°C)
- Prepare Bread Bowls:
- Slice the tops off the rolls and hollow out the centers, leaving about a 1/2-inch wall. Reserve the tops and insides for serving or dipping. Place bread bowls on a baking sheet and cover loosely.
- Roast Vegetables:
- On a separate baking sheet, toss butternut squash, Brussels sprouts, carrots, bell pepper, and red onion with olive oil, thyme, rosemary, salt, and pepper. Roast for 25-30 minutes, stirring halfway, until vegetables are tender and caramelized.
- Make Cheese Dip:
- In a saucepan over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Stir in flour and cook for another minute.
- Whisk and Simmer:
- Gradually whisk in milk until smooth. Bring to a gentle simmer, stirring constantly, until thickened (about 3-5 minutes).
- Add Cheese:
- Reduce heat to low and stir in cheddar, cream cheese, and Parmesan until fully melted and smooth. Add smoked paprika, salt, and pepper to taste. Keep warm.
- Assemble Bowls:
- Fill each bread bowl with a layer of roasted vegetables, then top generously with warm cheese dip.
- Garnish and Serve:
- Garnish with chives and pumpkin seeds. Serve immediately with reserved bread pieces for dipping.
Save Watching everyone scoop into the warm bowls with laughter and stories always reminds me how comforting good food can be, especially on cold, festive days.
Required Tools
Baking sheets, saucepan, whisk, sharp knife, spoon
Allergen Information
Contains: Wheat (bread, flour), Milk (cheeses, milk), possible seeds (pumpkin seeds). Double-check packaged ingredients for allergens.
Nutritional Information
Per serving: 410 calories, 19 g total fat, 46 g carbohydrates, 15 g protein
Save Share these veggie stuffed bowls with loved ones for a festive appetizer that will be remembered for seasons to come.
Cooking Guide
- → Can I prepare the bread bowls ahead?
Yes, hollow out the bread rolls a few hours before serving and store covered until ready to fill with veggies and dip.
- → What vegetables work best for the filling?
Butternut squash, Brussels sprouts, carrots, bell pepper, and red onion offer great texture and flavor, but feel free to substitute seasonal favorites like mushrooms or sweet potatoes.
- → How can I make the dish gluten-free?
Simply use gluten-free bread rolls and substitute gluten-free flour in the cheese dip for a similar result.
- → What can I serve alongside these bowls?
A crisp salad, roasted nuts, or sparkling cider pair nicely, balancing the richness of the dip and veggies.
- → Is there a way to add extra flavor?
Try stirring cayenne or smoked paprika into the cheese dip or garnish with fresh herbs for a bolder twist.