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Mama Yev’s Bread dip

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Mama Yev’s Bread dip

Directions

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Ingredients :

  • ⅓ cup mayonnaise
  • 1 (8 ounce) package cream cheese
  • room temperature
  • 2 cups shredded Swiss cheese
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ cup chopped slivered almonds
  • 1 (1 pound) loaf round pumpernikel rye bread
  • Methods :

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium casserole dish, or oven-safe bowl, stir together the mayonnaise, cream cheese, Swiss cheese, onion powder, garlic powder and almonds.
  • Bake for 10 minutes in the preheated oven, or until well melted but not browned. While the spread is in the oven, cut a large circle in the top of the pumpernickel loaf, and remove the insides, leaving a 1 inch cushion of bread lining the edges. Cut the pieces of bread from the inside into cubes to use for dipping.
  • When the dip is melted, pour into the bread bowl, and serve. If not serving immediately, you may heat it again in the microwave for a minute or two.
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