This Rye Bread Boat Dip is a fantastic appetizer option that is both delicious and easy to prepare. The dip is packed with flavorful ingredients like cream cheese, sour cream, spices, and various veggies. It is served in a hollowed-out rye bread loaf, making it a visually appealing and fun dish. The dip can be prepared in just a few minutes, making it perfect for any gathering or party. Enjoy this savory dip with your favorite crackers or sliced vegetables for a crowd-pleasing appetizer that will delight your guests.
Ingredients
- 1 round rye bread loaf
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 package dry ranch dressing mix
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped bell peppers (assorted colors)
- 1/4 cup chopped green onions
- 1/4 cup chopped parsley
- Assorted crackers and sliced vegetables, for serving
Directions
- Using a sharp knife, cut off the top of the rye bread loaf. Set aside the bread top.
- With your hands or a spoon, carefully hollow out the center of the bread, leaving a thick shell. Tear the removed bread into bite-sized pieces for serving.
- In a mixing bowl, combine cream cheese, sour cream, mayonnaise, ranch dressing mix, garlic powder, onion powder, dill weed, salt, and black pepper. Mix well until smooth and creamy.
- Add chopped bell peppers, green onions, and parsley to the cream cheese mixture. Stir until well combined.
- Spoon the dip mixture into the hollowed-out rye bread loaf, filling it to the top.
- Place the reserved bread top on the filled loaf.
- Cover the loaf with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- When ready to serve, remove the plastic wrap and place the rye bread boat dip on a serving platter.
- Arrange the torn bread pieces, crackers, and sliced vegetables around the dip.
- Enjoy by scooping the dip with the bread pieces, crackers, or sliced vegetables.
