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Easy Loaded Fall Veggie Bread Bowl Dip

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A warm, cheesy bread bowl dip packed with roasted sweet potatoes, bell peppers, and corn. Perfect for fall gatherings, this crowd-pleasing appetizer comes together in about 40 minutes with simple ingredients.

Ingredients

Scale
  • 1 large round sourdough bread loaf (about 8–10 inches wide)
  • 1 medium sweet potato, peeled and diced into ½-inch cubes (about 1½ cups)
  • 1 cup frozen corn kernels, thawed
  • 1 medium red bell pepper, diced
  • 1 small red onion, diced
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • 8 ounces cream cheese, softened to room temperature
  • ½ cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • ½ cup shredded mozzarella cheese
  • 2 green onions, sliced
  • Optional: ¼ teaspoon red pepper flakes

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the vegetables: Dice the sweet potato into ½-inch cubes. Dice the red bell pepper and red onion into similar-sized pieces. Toss the sweet potato, corn, bell pepper, and red onion onto your baking sheet.
  3. Season and roast: Drizzle the olive oil over the vegetables, then sprinkle with salt, pepper, smoked paprika, and garlic powder. Toss everything together until every piece is coated. Spread them in a single layer. Roast for 20-25 minutes, stirring halfway through, until sweet potatoes are fork-tender and edges are browned.
  4. While the veggies roast, prepare the bread bowl: Using a serrated knife, cut a circle about 2 inches from the edge of the bread loaf top. Cut at a slight angle inward to create a lid. Remove the top and set aside. Use your hands or a spoon to gently pull out the soft bread inside, leaving a ½-inch thick wall all around. Tear the removed bread into bite-sized pieces and place on a baking sheet for toasting later.
  5. Make the cheese mixture: In a medium bowl, combine the softened cream cheese and sour cream. Mix until smooth. Fold in the shredded cheddar and mozzarella, reserving about ¼ cup of each for topping later.
  6. Combine everything: Once the vegetables are roasted, let them cool for about 5 minutes. Fold them into the cheese mixture until evenly distributed. Taste and adjust seasoning. Add red pepper flakes if desired.
  7. Fill the bread bowl: Spoon the vegetable-cheese mixture into the hollowed-out bread bowl, pressing gently to fill all gaps. Pile slightly higher than the top. Sprinkle reserved cheddar and mozzarella over the top.
  8. Bake the dip: Place the filled bread bowl on a baking sheet. Bake at 400°F (200°C) for 15 minutes. Loosely tent with aluminum foil and bake for another 10-15 minutes, until cheese is melted, bubbly, and golden brown.
  9. Toast the bread pieces: While the dip bakes, spread the torn bread pieces on a baking sheet. Drizzle with a little olive oil and sprinkle with salt. Bake alongside the bread bowl for the last 10 minutes, or until golden and crispy.
  10. Garnish and serve: Remove the bread bowl from the oven. Let rest for 5 minutes. Sprinkle with sliced green onions. Serve with the bread lid and toasted bread pieces.

Notes

Don’t skip roasting the vegetables—it caramelizes them and deepens flavor. Leave at least ½ inch of bread on all sides when hollowing out the bread bowl to prevent collapse. Let cream cheese come to room temperature for smooth mixing. Let dip rest 5 minutes before serving to prevent burns. For make-ahead, prepare roasted vegetables and cheese mixture up to 24 hours in advance; assemble and bake when ready, adding 5-10 minutes to baking time.

Nutrition

Keywords: bread bowl dip, fall appetizer, loaded veggie dip, roasted vegetable dip, cheesy dip, sourdough bread bowl, game day dip, vegetarian appetizer

Find it online: https://freshforkful.com/easy-loaded-fall-veggie-bread-bowl-dip-best-baked-recipe/