Tear-Apart Sourdough Holiday Cheese Dip
A gooey, blissful combination of cheese, fresh herbs, and warming spices that will be the centerpiece of your upcoming holiday gathering.
Ingredients
- 1 sourdough bread boule
- 8 oz cream cheese softened
- 2 3/4 cups Cache Valley® Colby & Monterey Jack shredded cheese
- 1/2 cup low fat milk skim or 2%
- 1 tsp garlic powder
- 1 1/2 tsp freshly chopped rosemary + more for garnish
- 1 tsp freshly chopped sage
- 1/2 tsp hot sauce
- 1/2 tsp black pepper
- 1/4 tsp ground cloves
Instructions
- Preheat oven to 350˚F. Line a baking sheet with parchment paper or a silicone mat.
- Remove the top of the sourdough boule, making the top about 1 inch thick. Remove the center of the bread boule, leave a thick edge inside. Roughly chop the interior bread into small pieces. Set aside for a moment.
- Slice bread around the edge of the bowl, making slices spaced about 1 1/2 inches apart. Cut only 3/4 of the way down, not all the way through.
- In a medium bowl, stir together cream cheese and 2 1/2 cups shredded Cache Valley® Colby & Monterey Jack cheese until combined. Stir in milk, garlic powder, rosemary, sage, hot sauce, black pepper, and cloves until combined.
- Add the cheese mixture to the boule, then sprinkle the top with the remaining 1/4 cup Cache Valley Finely Shredded Colby & Monterrey Jack Cheese. Top with the top piece of bread.
- Place on the baking sheet along with the roughly chopped bread pieces.
- Bake for 20 to 25 minutes until warmed through and gooey. The bread pieces should be toasted as well.
- Garnish with a little chopped rosemary and serve with toasted bread pieces.
