Rating: 4.5 stars 4.7
14 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

An ooey gooey Swiss and cream cheese bread dip that pleases every time. This is a favorite of mine since I was young.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • In a medium casserole dish, or oven-safe bowl, stir together the mayonnaise, cream cheese, Swiss cheese, onion powder, garlic powder and almonds.

  • Bake for 10 minutes in the preheated oven, or until well melted but not browned. While the spread is in the oven, cut a large circle in the top of the pumpernickel loaf, and remove the insides, leaving a 1 inch cushion of bread lining the edges. Cut the pieces of bread from the inside into cubes to use for dipping.

  • When the dip is melted, pour into the bread bowl, and serve. If not serving immediately, you may heat it again in the microwave for a minute or two.

Nutrition Facts

429 calories; protein 15.1g; carbohydrates 30.2g; fat 28g; cholesterol 59.1mg; sodium 568mg. Full Nutrition
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