Pin it 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.
I first made these veggie stuffed dip bowls for a Friendsgiving years ago, and they disappeared in minutes. Guests loved scooping dip with crispy bread pieces, and even the veggie skeptics kept coming back for more.
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 tops off the rolls and hollow out centers, leaving about a 1/2 inch wall. Reserve 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:
- While vegetables roast, in saucepan over medium heat, melt butter. Add garlic and stir until fragrant, about 1 minute. Stir in flour and cook for another minute.
- Add Milk:
- 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.
- Fill Bowls:
- Fill each bread bowl with a layer of roasted vegetables, then top generously with warm cheese dip.
- Garnish & Serve:
- Garnish with chives and pumpkin seeds. Serve immediately with reserved bread pieces for dipping.
Pin it Sharing these veggie dip bowls quickly became a tradition at our Thanksgiving dinner! Kids love helping fill the bowls, and adults always ask for the recipe.
Pairings
This appetizer pairs especially well with crisp Chardonnay or sparkling cider, making your celebration even more festive.
Variations
Add roasted mushrooms or sweet potatoes for a unique twist, or stir in a pinch of cayenne for a spicy upgrade.
Serving Suggestions
Serve immediately, and add extra bread pieces on the side for dipping. The bowls are best enjoyed fresh and warm.
Pin it This inviting dish brings everyone together with its vibrant colors and indulgent cheese. Enjoy the start of your holiday meal with a comforting bite.
Recipe Questions & Answers
- → Can I use other vegetables for the filling?
Yes, mushrooms or sweet potatoes are delicious additions. Feel free to substitute your favorite seasonal vegetables.
- → What type of bread works best for the bowls?
Crusty sourdough rolls or similar sturdy bread hold up well with hot fillings and dipping.
- → How do I make this gluten-free?
Use gluten-free bread rolls and replace all-purpose flour with your preferred gluten-free flour blend.
- → Can I prepare the cheese dip ahead of time?
You can prepare the dip a few hours in advance and gently reheat it before assembling the bowls.
- → How can I make the dip spicier?
Add a pinch of cayenne or your favorite hot sauce for a spicy flavor boost to the cheese dip.
- → What beverages pair well with these bowls?
Crisp Chardonnay or sparkling cider complement the warm, savory flavors of this dish.