This easy Alfredo-inspired cheese dip gets your outdoor party started in a fun and tasty way.
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1 (16- to 24-ounce) unsliced sourdough bread loaf
12 (3/4-ounce) slices Land O Lakes® Deli American
1 clove fresh garlic, peeled
1 cup shredded Parmesan cheese
14 cup milk
1 (8-ounce) package cream cheese, softened
14 teaspoon ground nutmeg
Carrot sticks, celery sticks and/or red bell pepper strips, if desired
STEP 1
Heat gas grill to medium-low or charcoal grill until coals are ash white. Place coals to one side in charcoal grill.
STEP 2
Cut 1/2-inch slice off top of bread; set aside. Remove bread from center of loaf leaving sides and bottom of bread about 1/2 inch thick, using small knife. Set aside bread bowl and extra bread.
STEP 3
Place American cheese and garlic into food processor bowl fitted with metal blade; pulse until cheese is coarsely chopped. Add Parmesan cheese, milk, cream cheese and nutmeg. Pulse until well mixed. Spoon mixture into bread bowl.
STEP 4
Wrap bread bowl loosely in aluminum foil. Place opposite heat on grill. Close lid; grill 20-25 minutes or until cheese mixture is heated through.
STEP 5
Cut remaining bread into 1-inch pieces.
STEP 6
Stir cheese mixture before serving. Serve immediately with bread pieces and vegetables, if desired.
- Bread bowl can be filled, wrapped in aluminum foil and refrigerated up to 24 hours before grilling. Bring to room temperature before grilling.
- To bake in oven, heat oven to 350°F. Wrap bread in aluminum foil as directed. Bake 30 minutes. Open top of foil; fold back edges. Continue baking 10 minutes until cheese mixture is heated through and bread is slightly toasted. Stir cheese mixture before serving.
