Recipe by Holly Hasten Jarovsky
"This cheese dip is AMAZING! I get compliments and requests for the recipe every time I make it. Use aluminum foil to cover bread bowl while baking if cheese begins to darken too quickly. Serve with Wheat Thins."
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2 (8 ounce) packages
cream cheese, softened
1 (16 ounce) package
shredded Italian cheese blend
1 (18 ounce) loaf
round bread loaf, hollowed to make a bowl
What makes this Asiago Dip? It has no Asiago cheese? Is there a printing mistake? I rated it a one because the title doesn't fit the ingredients. I really am looking for an Asiago Cheese Bread Bowl Dip.
The cooking time seems way off to me. Ninety minutes to 2 hours at a 350 oven just seems way too long.
The dip does not need to be "cooked" since all the ingredients are safe to eat without raising to a specific temperature, but you are heating the dip through. I would say it takes a minimum of 1 hr to get it luke warm in the center, I go closer to 90 minutes to get it heated evenly. I would cover it with aluminum foil until the last 20 minutes to keep it from browning too much on the top.
* Percent Daily Values are based on a 2,000 calorie diet.
Asiago Bread Bowl Dip (AKA The Best Appetizer EVER!)
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 175
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