French Onion Dip Bread Bowls
An addicting and delicious appetizer, making and serving this french onion dip is easy and is sure to be a crowd favorite.
Servings Prep Time
8rolls 10minutes
Cook Time
25minutes
Servings Prep Time
8rolls 10minutes
Cook Time
25minutes
Ingredients
  • 8 dinner rolls(any dinner rolls will do)
  • 1/4cup salted butter
  • 1large white onion, chopped
  • 1/3cup pickled white onion, chopped
  • 2cloves minced pickled garlic
  • 1/4cup chicken broth
  • 1tbs red wine vinegar
  • 4oz cream cheese, room temperature
  • 1/2cup greek yogurt
  • 3/4cup shredded mozzarella cheese
  • salt and pepper, to taste
  • 6slices thin swiss cheese, cut in half
  • pretzels for dipping
Instructions
  1. Preheat oven to 350 degrees F.
  2. Carefully cut the top of each roll off, about 1/2 inch down from the top. Leaving a 1/2 inch border, hollow out each roll, saving the inside and cutting into cubes. You can also cut the top of each roll into cubes. Lay the rolls on a large baking sheet as well as the cubed insides. Spray with olive oil spray or drizzle with olive oil and set aside.
  3. Melt butter in a large skillet over medium high heat.
  4. Add the onions and garlic to the butter and stir to coat. Cook, stirring occasionally, for about 15 minutes or until the onions are fully caramelized and translucent.
  5. Add the broth and vinegar to the onions and stir to combine. As soon as it’s all simmering, reduce the heat to low.
  6. Stir in cream cheese, greek yogurt, mozzarella, and salt and pepper. Remove from the heat.
  7. Spoon the onion dip mixture into each bread bowl, about 2 tablespoons per roll. The dip should be just slightly higher than the top of the opening.
  8. Bake uncovered for 5-6 minutes.
  9. Remove from the oven and place half a slice of swiss over the top of each bread bowl.
  10. Return to the oven and switch to broil. Broil for 2-3 minutes or until the swiss is bubbly and the bread is slightly browned/crisp.
  11. Serve immediately with the toasted bread cubes and extra pretzels for dipping.