Mini Dippin’ Bread Bowls
French onion soup in a dip, featuring Bison Sour Cream, made more fun with mini bread bowls. It’s an easy-to-make, easy-to-share appetizer, perfect for any occasion.
Servings
12
Prep Time
10m
Cook Time
25m
Total Time
35m
This recipe uses:
Ingredients
- 1/2 cup Bison Sour Cream
- 12 dinner rolls, pre-baked
- 1/4 cup salted butter
- 1 white onion, chopped
- 2 cloves garlic, minced
- 1/4 cup beef broth
- 2 Tbsp red wine
- 4 oz cream cheese, at room temperature
- 3/4 cup mozzarella cheese, shredded
- 6 thin slices Swiss cheese, cut in half
- Salt and pepper, to taste
- Pretzels for dipping
Instructions
Step 1
Preheat oven to 350°F.
Step 2
Carefully cut top of each roll off, about 1/2 inch down from the top.
Step 3
Leave a 1/2-inch border and hollow out each roll.
Step 4
Melt butter in a large skillet over medium-high heat.
Step 5
Add onion and garlic to butter and cook for about 15 minutes, or until onion is fully caramelized.
Step 6
Add broth and wine, and stir to combine.
Step 7
Bring to a simmer, reduce heat to low.
Step 8
Stir in cream cheese, Bison Sour Cream, mozzarella, salt, and pepper. Remove from heat.
Step 9
Spoon onion dip mixture into bread bowls, about 2 Tbsp per roll.
Step 10
Bake uncovered for 5-6 minutes.
Step 11
Remove from oven and place 1/2 slice of Swiss cheese over the top of each bread bowl.
Step 12
Return to oven and turn on broiler.
Step 13
Broil for 2-3 minutes, or until cheese is bubbly and bread is slightly browned.
Step 14
Serve immediately with pretzels for dipping. Enjoy!