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French onion dip is a classic appetizer I love serving at parties, and I made it even more fun by preparing it in mini bread bowls. Using fresh rolls makes it easy, and the perfect appetizer for my Super Bowl gathering. My guests are always wowed by this delicious dip.
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Pin ItEasy French Onion Dip in Bread Bowls
I’m always looking for fun ways to level up game day snacks, and this French onion dip in a bread bowl is a total win. I’ve taken classic French onion dip and baked it right into made-at-home mini rolls so everyone gets their own perfectly portioned serving. They’re cute, satisfying, and delicious. You could change things up and make any dip you like, but the French onion dip is definitely one of my favorites.
Tips for Beginners
- Any rolls will work. If you can’t find store-bought, make-at-home rolls, you can use whatever you like.
- If you can’t find Swiss cheese slices. You could grate a block of Swiss cheese on top of the bowls or choose a different cheese.
- Dip whatever you like. I like to use the bread cubes and pretzels for dipping, but anything you usually use for dips will work.
Mini French Onion Dip Bread Bowls
Ingredients
- 2 packages La Brea Take and Bake French Dinner Rolls 12 rolls total
- ¼ cup salted butter
- 1 large white onion chopped
- 2 cloves garlic minced
- ¼ cup beef broth
- 2 tbsp red wine
- 4 oz. cream cheese room temperature
- ½ cup low fat sour cream
- ¾ cup shredded mozzarella cheese
- salt and pepper to taste
- 6 slices thin Swiss cheese cut in half
- pretzels for dipping
Instructions
- Preheat oven to 350 degrees F.
- Carefully cut the top of each roll off, about ½ inch down from the top. Leaving a ½ inch border, hollow out each roll, saving the inside and cutting into cubes. You can also cut the top of each roll into cubes. Lay the rolls on a large baking sheet as well as the cubed insides. Spray with olive oil spray or drizzle with olive oil and set aside.2 packages La Brea Take and Bake French Dinner Rolls
- Melt butter in a large skillet over medium high heat.¼ cup salted butter
- Add the onions and garlic to the butter and stir to coat. Cook, stirring occasionally, for about 15 minutes or until the onions are fully caramelized and translucent.1 large white onion, 2 cloves garlic
- Add the broth and wine to the onions and stir to combine. As soon as it's all simmering, reduce the heat to low.¼ cup beef broth, 2 tbsp red wine
- Stir in cream cheese, sour cream, mozzarella, and salt and pepper. Remove from the heat.4 oz. cream cheese, ½ cup low fat sour cream, ¾ cup shredded mozzarella cheese, salt and pepper to taste
- Spoon the onion dip mixture into each bread bowl, about 2 tablespoons per roll. The dip should be just slightly higher than the top of the opening.
- Bake uncovered for 5-6 minutes.
- Remove from the oven and place half a slice of Swiss cheese over the top of each bread bowl.6 slices thin Swiss cheese
- Return to the oven and switch to broil. Broil for 2-3 minutes or until the swiss is bubbly and the bread is slightly browned/crisp.
- Serve immediately with the toasted bread cubes and extra pretzels for dipping. Enjoy!pretzels for dipping
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to French Onion Dip Mini Bread Bowls Step by Step
Get the oven going: Preheat oven to 350°F.
Prepare the rolls: Cut the top of each roll off, about ½ inch down from the top, leaving a ½ inch border all around. Hollow out each roll, saving the inside and cutting it into cubes. You can also cut the top of each roll into cubes. Place the rolls and the cubed insides on a large baking sheet. Spray with olive oil spray or drizzle with olive oil and set aside.
Cook the onion and garlic: Melt ¼ cup of butter in a large skillet over medium-high heat. Add 1 large onion and 2 cloves of garlic and stir to coat. Stir occasionally until the onions are caramelized, translucent, and aromatic.
Add the liquid ingredients: Stir in ¼ cup of broth and 2 tbsp of wine, stir to combine. As soon as it begins to simmer, reduce the heat to low.
Add the cheese: Stir in 4 oz. cream cheese, ½ cup low-fat sour cream, ¾ cup shredded mozzarella cheese, and salt and pepper to taste. Take off the heat.
Add dip to bread bowl: Spoon about 2 tbsp of dip into each roll. You can layer the dip just slightly higher than the opening.
Bake: Bake the bread rolls, uncovered, for 5-6 minutes.
Top with Swiss cheese: Remove from the oven and place half a slice of Swiss cheese over the top of each bread bowl.
Broil: Return the bread bowls to the oven and switch to broil. Broil for 2-3 minutes or until the Swiss cheese is bubbly and the bread is slightly browned/crisp.
Serve: Serve immediately with the toasted bread cubes and pretzels for dipping. Enjoy!
How to Store
Store leftover bread bowls in an airtight container in the fridge for 3-4 days. Serve straight from the fridge, bring to room temperature, or pop in the microwave for a few seconds to take out the chill.
Serving Suggestions
When I make these bread bowls for game day, I like to have a few other options on hand, like Caribbean-inspired Jerk chicken wings or these quick and easy-to-prepare ham rolls. I’ll also add a batch of potato skin bites to round things out.
More Dip Recipes To Try
- This Crockpot Sausage Dip is loaded with sausage, cream cheese, and Rotel tomatoes, so it’s creamy, cheesy, and delicious.
- This rich and savory Herb Cream Cheese Dip is tasty and super easy to prepare.
- This delicious Crack Dip is creamy, cheesy, and loaded with ranch flavor, bacon, and green onions.
more appetizer recipes
It’s so good. Thank you!
fantastic post
awsome post
Totally yumm…pics are gorgeous as usual