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Bread Dip Bowl


Bread Bowl Dip 

  • 1/2 lb shrimp, peeled, deveined and chopped into 1/2” pieces
  • 1 T butter 
  • 1 T Mexi-Cajun Seasoning 
  • 8 oz cream cheese, softened 
  • 8 oz sour cream 
  • 16 oz cheddar cheese, shredded 
  • 1/2 cup green onions, chopped 
  • 1 small can green chiles, drained 
  • 1 large french or italian bread loaf 


Cut top out and hollow out bread loaf, reserving bread pieces for dipping.  Spread bread bits out evenly on a baking sheet and lightly toast in oven.

Sautée shrimp in butter and seasoning.  

Mix all other ingredients together until everything is well-incorporated, reserving 1/3 of the shredded cheese for top.  Stir in cooked shrimp.  Spoon mixture into bread bowl. 


Top with remaining shredded cheese and bake at 350° for 40 minutes or until top begins to lightly brown.


Serve straight from the oven with toasted bread pieces and chips or veggies for dipping.