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Herbed Cheese Dip with Stew's Country Hearth Bread

Great for game day, this rich and creamy dip pairs perfectly with a cool and crisp crudité.

 

Prep Time: 15 min.

 

Cook Time: 20 min.

 

Yield: 10 to 12 servings

Measurements Ingredients Savings Availability
1 LB. Loaf Unsliced  Country Hearth Bread $ Add to Shopping list
3/4 lb.  Goat Cheese $ Add to Shopping list
 

or other mild white cheese, room temperature.

8 oz.  Cream Cheese $ Add to Shopping list
 

Room temperature

1 cup minced  Scallions $ Add to Shopping list
1 tsp.  Cayenne Pepper $ Add to Shopping list
1/2 cup  Sour Cream $ Add to Shopping list
To taste  Salt & Pepper $ Add to Shopping list
2 cups  Broccoli Florets

Not available at Stew's

2 cups  Cauliflower Florets $ Add to Shopping list
 

about 1 head

Plum Tomatoes $ Add to Shopping list
 

quartered

2 cups  Endive Leaves $ Add to Shopping list
 

about 2 endive

1 small head  Radicchio $ Add to Shopping list
 

leaves separated (or other lettuce)

1. Preheat the oven to 350° degrees.

 

2. Cut a 5-inch square in the top of the bread. Remove some of the inside to form a cavity in the bread. Reserve the square of crust to decorate the loaf when serving.

 

3. In the bowl of an electric mixer or food processor, place the goat cheese, cream cheese, scallions, and cayenne. Blend this mixture until it is uniform and creamy. Stir in the sour cream and adjust the seasonings to taste with salt and pepper.

 

4. Spoon the cheese mixture into the cavity in the bread. Place the bread in the oven and bake for 10 to 15 minutes, until the cheese is warm and the bread is crusty.

 

5. While the bread is baking, arrange the vegetables around the edge of a large decorative serving tray or platter. Arrange the tomatoes and endive leaves around and on top of the radicchio, and the broccoli next to the cauliflower.

 

6. When the bread is heated place it in the center of the tray and serve immediately. Lean the reserved lid against the loaf as decoration.