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

Advertisement

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).

    Advertisement
  • 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; 15.1 g protein; 30.2 g carbohydrates; 59.1 mg cholesterol; 568 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/05/2005
Delicious! Cheesy and creamy. I warmed the pumpernickel bread in the oven 5 minutes before I took the dip out of the oven so that it was toasy and crunchy. Read More
(9)

Most helpful critical review

Rating: 3 stars
11/24/2006
This dip was really good. However I tried it with different cheeses different nights (mozzarella cheddar and swiss) and couldn't really tell a difference in taste. Read More
(8)
14 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/05/2005
Delicious! Cheesy and creamy. I warmed the pumpernickel bread in the oven 5 minutes before I took the dip out of the oven so that it was toasy and crunchy. Read More
(9)
Rating: 5 stars
12/05/2005
Delicious! Cheesy and creamy. I warmed the pumpernickel bread in the oven 5 minutes before I took the dip out of the oven so that it was toasy and crunchy. Read More
(9)
Rating: 3 stars
11/24/2006
This dip was really good. However I tried it with different cheeses different nights (mozzarella cheddar and swiss) and couldn't really tell a difference in taste. Read More
(8)
Advertisement
Rating: 5 stars
06/05/2006
I made this recipe and was heartily rewarded by everyone enjoying it and asking for the recipe. There was about one spoonful left after the meal and my daughter made sure that it would be saved for her. Read More
(7)
Rating: 5 stars
08/28/2009
This is a delicious dip! We really enjoyed this one. It doesn't have tons of flavors going on you really get to appreciate the swiss cheese it's great. The texture is so creamy and velvety. I baked this as directed but transferred to my bread bowl and broiled for 5 minutes on a cookie sheet. The bread came out toasty as well. I will make this again thanks for sharing:) Read More
(5)
Rating: 5 stars
08/24/2009
Absolutely DELICIOUS! I made the recipe as written but I only had sliced almonds so I put the mixture in a small casserole dish (I couldn't find round pumpernikel just a loaf) and just topped it with the sliced almonds (instead of mixing them in). I baked it for about 15-20 mins. until bubbly but not browned and served with chunks of the pumpernikel bread. We all (myself hubby and 2 year old) LOVED this dip. This is such a simple and tasty recipe. I know I will be making this time and time again! Thanks for posting.:) Read More
(5)
Advertisement
Rating: 5 stars
08/26/2009
Unbelievably good! I didn't add the almonds. Rich creamy delishiousness! It does NOT reheat well tho the oil seperates & it gets that curdled look in a puddle of oil altho the taste is still spectacular. I'll defianely make this again!! Read More
(4)
Rating: 5 stars
03/09/2009
I made this for a Christmas party and it was a huge hit! I thought it was perfect and I doubled the recipe (just in case) I ended up freezing half and I am using the remaining tonight for a small dinner party. I used the breadbowl idea originally and tonight I'll use my fondue pot. I can't say enough about how great it is! Read More
(4)
Rating: 5 stars
08/25/2009
This was very good. I made as written but omitted the almonds because I served it inside the Caraway Rye from this site and I just thought the almonds would be one too many textures. We all enjoyed it and I will make this again although probably not until the weather is cold. This almost made me think of the fondue we had in Switzerland. Thanks for sharing. Read More
(3)
Rating: 4 stars
12/21/2009
4 stars on behalf of my husband. The Swiss flavor is VERY prominent so you must love Swiss cheese to love this dip. I put the dip in a baking dish baked it skipped the almonds and just served it out of the baking dish with sliced french bread. My husband says it would have been 5 stars but was "missing a little something." Read More
(2)