Mama Yev's Bread dip Recipe -
Mama Yev's Bread dip Recipe
  • READY IN 20 mins

Mama Yev's Bread dip

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium casserole dish, or oven-safe bowl, stir together the mayonnaise, cream cheese, Swiss cheese, onion powder, garlic powder and almonds.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 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.

Most Helpful Critical Review
Nov 23, 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.


12 Ratings

Aug 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 :)

Jun 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.

Aug 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!!

Aug 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. :)

Mar 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!

Aug 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.


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  • Calories
  • 429 kcal
  • 21%
  • Carbohydrates
  • 30.2 g
  • 10%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 28 g
  • 43%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 15.1 g
  • 30%
  • Sodium
  • 568 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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