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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.


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This recipe uses:


  • 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


  • 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!