Garden Veggie Dip in a Bread Bowl - No Bake, No Fuss!

Hello, foodies…

I’d like to take a moment to thank those of you who submitted video clips in honor of my fifth anniversary on In the Kitchen with David. For those of you who didn’t catch the show yesterday, the ITKWD team surprised me with a video montage—featuring your personal messages! I was humbled then and I’m humbled now—you all are so supportive and I appreciate your encouraging words more than I could ever say. Without you, there would be no ITKWD. I can’t wait to see what the next five years will bring!

We’re in a brand-new month, foodies and that means a new theme—No Fuss, No Bake Recipes! We kicked things off with a Roast Beef Club Sandwich on Sunday…Wednesday’s recipe is my Garden Veggie Dip in a Bread Bowl!

Garden Veggie Dip in a Bread Bowl
Serves 8–10

Ingredients:

• 1/2 cup chopped carrots
• 1/2 cup chopped roasted red pepper
• 1/2 cup halved canned artichokes
• 1/4 cup sundried tomatoes, packed in oil
• 1 scallion, cut into 2" pieces
• 1/4 tsp minced garlic
• 1/2 cup chopped English cucumber
• 1/4 cup flat-leaf parsley
• 1/4 cup packed basil leaves
• 12 oz cream cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp ground white pepper
• 1 Tbsp red wine vinegar
• 1 round loaf of pumpernickel bread

Directions:

1. Add the carrots, peppers, artichokes, tomatoes, scallion, garlic, cucumber, parsley, and basil to the bowl of a food processor and pulse the ingredients until finely chopped. Transfer the mixture to a medium-size bowl.
2. Add the cream cheese, mayonnaise, sour cream, Parmesan, salt, pepper, and red wine vinegar to the food processor and mix until smooth. Fold the cream cheese mixture into the chopped vegetables. Refrigerate for 15 minutes.
3. While the dip is chilling, prepare the bread bowl. Cut a 1"-thick slice from the top of the bread and slice it into cubes for dipping. Hollow out the inside of the loaf, stir the chilled dip, and scoop it into the bread bowl.

This recipe is prepared using the KitchenAid 13 Cup 3-in-1 Wide Mouth Food Processor with Accessories (K35182).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Foodies, not only will I see you this Wednesday on In the Kitchen with David, but Wednesday is QVC’sCooking on Q Color Your Kitchen Event! We asked to see some photos of your colorful kitchens and here are just a couple. Thanks, Iris and Kathleen!

Let’s go back to the Veggie Dip for your blog question today. Because this flavorful appetizer is chock-full of vegetables, tell me…what’s your favorite garden vegetable? Do you go crazy for fresh carrots? Or do prefer green varieties like broccoli or celery? String beans get my vote!! I’ll see you Wednesday at 8pm ET.

Keep it flavorful!
--David